Korean Egg Sandwich
A Korean street vendor-style breakfast sandwich features an egg omelet mixed with cabbage, carrots, and onions, served on toast with ketchup and brown sugar.
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Instructions
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Melt 2 teaspoons butter in a pan or on a griddle, then toast the bread on both sides over medium heat and set aside.
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Whisk the eggs, then mix in the cabbage, carrot, and onion.
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Melt the remaining 1 tablespoon butter in the pan and cook the egg mixture until it forms an omelet.
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Divide the omelet onto two slices of toasted bread.
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Top each portion with ketchup and brown sugar.
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Cover with the remaining bread slices and cut each sandwich in half.
Nutritional Info (per serving)
Calories:
302 kcal
Carbohydrate:
36 g
Cholesterol:
201 mg
Fiber:
2 g
Protein:
11 g
Saturated Fat:
6 g
Sodium:
414 mg
Sugar:
11 g
Fat:
12 g
Unsaturated Fat:
0 g