Korean · Breakfast
Sweet Fried Egg Toast
Toasted white bread cradles a soft fried egg cooked in minimal oil, brushed with a light honey glaze and a shake of savory-sweet soy caramel. Korean street-food style, gilgeori toast reimagined leaner with reduced butter and smaller portion, served open-faced with shredded cabbage.
$2
6 minsPrep
6 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
286Calories
13.9gProtein
13.1gFat
28.6gCarbs
11.9gSugar
1.9gFiber
536mgSodium
225mgChol
5.3gSat Fat
230mgPotassium
70mgCalcium
1.6mgIron
0.6mcgVitamin B12
13mgVitamin C
Goes well with
Belgian Pale Ale
local
Yujacha (Citron Tea)
international
low-calorie
low-calorie
Instructions
1
Prep
Shred the cabbage finely and toss in a bowl with salt and sugar to soften slightly.
2
Toast
Place white bread in a dry nonstick skillet over medium heat and toast 1–2 minutes per side until golden.
3
Fry
Melt butter over medium-low heat, crack in the egg, and fry 2–3 minutes until whites set and yolk edges firm.
4
Plate
Lay toasted bread on a plate, mound softened cabbage over it, slide glazed fried egg on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (50g)
- 2 slice2 slice white bread (60g)
- 1 cup1 cup cabbage (70g)
- 2 tsp2 tsp butter (10g)
- 2 tsp2 tsp honey (14g)
- 1 tsp1 tsp soy sauce
- 2 pinch2 pinch salt
- 2 pinch2 pinch sugar-white
