Korean · Breakfast
Sweet Fried Egg Toast
A fried egg with a soft, runny yolk is glazed in a honey-tamari sauce, then placed on toasted gluten-free bread with scallion, sesame oil, and optional gochugaru. The egg's edges crisp and lace in butter while the center stays tender, creating a sweet-savory Korean-style street-food toast.
$3
5 minsPrep
7 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
476Calories
16.8gProtein
24.4gFat
45.2gCarbs
19.8gSugar
2.6gFiber
1287mgSodium
372mgChol
10.8gSat Fat
265mgPotassium
95mgCalcium
2.8mgIron
1.1mcgVitamin B12
2.8mgVitamin C
Goes well with
Korean Craft Lager or Light Wheat Beer
local
Yuja-cha (Citrus Tea)
international
gluten-free
gluten-free
Instructions
1
Prep
Slice the scallion thinly and whisk tamari with honey in a small bowl until the mixture becomes glossy and the honey dissolves.
2
Toast
Place the gluten-free bread slices in a toaster on medium heat for 2–3 minutes until golden and crisp at the edges.
3
Fry
Heat the butter in a nonstick skillet over medium heat for 30 seconds until foaming, then crack both eggs into the pan and fry for 2–3 minutes until whites set and edges crisp but yolks wobble.
4
Glaze
Spoon the tamari-honey mixture over the eggs and swirl on low heat for 30 seconds until glossy, watching closely so honey does not scorch.
5
Build
Set one glazed egg onto one slice of toast, scatter scallion and gochugaru if using, drizzle with sesame oil, and top with the second slice.
6
Plate
Cut the toast in half and serve immediately while the yolk is warm and soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 4 slices4 slices gluten-free white bread (70g)
- 2 tbsp2 tbsp gluten-free tamari
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp butter (28g)
- 22 scallion (20g)
- 1/2 tsp1/2 tsp toasted sesame oil
- pinch of gochugaru (optional)
