Korean Egg Toast
Crispy buttered bread topped with a fluffy seasoned egg and melted cheese, served with a sweet and spicy mayo drizzle. A beloved Korean street food breakfast that's ready in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 16g
Ingredients
- 4 slice bread slices (white or brioche)
- 2 tbsp butter
- 4 whole large eggs
- 4 slice cheddar or mozzarella cheese, sliced
- ¼ tsp salt
- ⅛ tsp black pepper
- 3 tbsp mayonnaise
- 1 tbsp gochujang (Korean red chili paste)
- ½ tsp honey
- ½ tsp sesame seeds
Instructions
- 1
Whisk together mayonnaise, gochujang, and honey in a small bowl until smooth. Set aside.
- 2
Heat a 10-inch skillet over medium heat. Add 1 tbsp butter and let it melt and foam slightly.
- 3
Lightly toast bread slices in the skillet for 1-2 minutes per side until golden. Transfer to a plate.
- 4
Add remaining butter to the skillet and crack 2 eggs into it. Season with salt and pepper.
- 5
Cook eggs sunny-side up for 3-4 minutes until whites are set but yolk remains runny, or to your preference.
- 6
Place one cheese slice on each of two toast slices, then carefully slide one cooked egg onto each.
- 7
Repeat cooking process with remaining 2 eggs and assemble second toast.
- 8
Drizzle spicy mayo over each egg toast and sprinkle with sesame seeds.
- 9
Serve immediately while bread is warm and cheese is melted.
Tools you’ll need
- 10-inch non-stick skillet
- small mixing bowl
- whisk
- spatula
- plate
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