Go Back

Korean Egg Sandwich

A quick and delicious breakfast option featuring fluffy scrambled eggs, fresh vegetables, and your choice of toppings, perfect for busy days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 4 large large eggs
  • 1 tablespoon soy sauce
  • to taste Salt and pepper
Sandwich Assembly
  • 1 tablespoon mayonnaise or spicy mayo if desired
  • 2 slices hearty bread white, whole grain, or sourdough
  • 1 handful fresh spinach or lettuce
  • to taste Sliced cucumbers or radishes for crunch
  • Optional toppings: kimchi or avocado for added flavor

Method
 

Preparation
  1. In a bowl, crack the eggs and add the soy sauce, salt, and pepper. Whisk until well combined.
Cooking
  1. Heat a non-stick skillet over medium heat and add oil or butter.
  2. Pour in the egg mixture and let it sit for about 20 seconds before gently stirring to scramble. Cook until just set.
Assembly
  1. Toast the slices of bread.
  2. Spread the mayonnaise on one slice of toast. Add scrambled eggs, then layer with spinach, cucumbers, or other toppings. Top with the second slice of toast.
Serving
  1. Cut the sandwich in half, plate it, and enjoy!

Notes

This recipe is forgiving – feel free to mix in leftover veggies or cheese. Meal prep by making extra scrambled eggs.