These egg sandwiches are found in many street vendors and are the ideal grab n’go breakfast when in Korea. Each toast is made fresh to order, meaning it is hot and crispy when served.
Toasted sandwiches are the name of the game for Korean street breakfast egg sandwiches (韓式多士三文治 | 길거리 토스트), but expect more than your classic ham-and-cheese. With ingredients you don’t often find in a Western breakfast sandwich, there’s a generous helping of vegetables with an addition of cheese, egg, and ham- and topped off with a sprinkle of sugar and ketchup.
Total Time: 15 minutes ( 1 serving)
2 slices, sandwich bread
1/4 small cabbage
1/2 small carrot
1/4 cup, corn
1 slice of cheese
2 slices of ham
salt, pepper (to taste)
1) Julienne the cabbage and carrot.
2) In a mixing bowl, prepare the omelette mixture by combining the cabbage, carrot, and corn with the eggs. Slightly beat the eggs. Season with salt and pepper.
3) Heat pan on medium heat with butter. Toast bread on both sides and remove from heat.
4) Fry ham and set aside.
5) Add more butter to pan and pour in omelette mixture. Form omelette into a square shape, which will fit the toast. Flip omelette when golden, and cook on the other side.
6) Assemble toast with omelette, sprinkle of sugar, ketchup, ham, and cheese. Serve with a glass of milk!