Korean Street-Style Egg Toast (Gyeran Toast)
Inspired by Korean street food vendors, this protein-packed egg toast features a fluffy egg patty layered with cheese and veggies between crispy buttered bread.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Best eaten fresh. Can be wrapped in foil and refrigerated for up to 1 day.
- Batching: Use a square pan if you have one — it makes the egg patty the perfect bread shape.
- Reheat: Reheat wrapped in foil in a 350°F oven for 8 minutes, or in a skillet over medium-low heat for 2 minutes per side.
EXECUTION STEPS
THE MACRO PREP
Beat the eggs with milk, sugar, salt, pepper, shredded cabbage, and green onion in a bowl.
HIGH HEAT SEAR
Melt half the butter in a non-stick skillet over medium heat. Toast the bread slices until golden on both sides and set aside.
THE MACRO PREP
Add remaining butter to the skillet. Pour in the egg mixture and cook without stirring for 1 minute until the bottom sets.
THE ASSEMBLY
Gently fold the egg patty in half, then in half again to form a thick square roughly the size of the bread.
STEP 5
Place a cheese slice on top of each egg patty, cover, and cook 30 seconds until melted.
STEP 6
Spread ketchup on one slice of toast, top with the cheesy egg patty and the second toast slice. Cut diagonally and serve.