Crispy Korean Egg Toast with Cabbage Slaw
A delightful fusion breakfast featuring a golden, crispy egg toast topped with a refreshing, tangy cabbage slaw. This dish combines the comforting crunch of pan-fried bread with a vibrant, crunchy slaw for a perfect balance of textures and flavors.
Ingredients
Ingredients
- 4 slices bread Thick-cut, like Texas toast or sourdough
- 2 large eggs
- 1 cup green cabbage Finely shredded
- 0.5 cup carrot Julienned or grated
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar
- 0.25 tsp salt Plus more to taste
- 0.25 tsp black pepper
- 2 tbsp vegetable oil For frying
- 1 tbsp butter Optional, for richer flavor
- 1 tsp toasted sesame seeds For garnish
Notes
Storage: The cabbage slaw can be stored separately in an airtight container in the refrigerator for up to 2 days. The egg toast is best enjoyed fresh but can be reheated in a toaster or oven for a few minutes to regain crispiness. Make-Ahead: The slaw can be prepared up to a day in advance. For a make-ahead breakfast, you can whisk the eggs the night before and store them covered in the fridge. Variations: Add a dash of gochujang (Korean chili paste) to the slaw for a spicy kick. For a protein boost, add a thin slice of cooked chicken or tofu between the toast and slaw. Serving Suggestion: Serve with a side of fresh fruit or a small bowl of miso soup for a complete meal.