Korean Egg Toast
Crispy bread topped with a fluffy scrambled egg mixture and gooey cheese, finished with a sweet and savory drizzle. Ready in 15 minutes for a restaurant-quality breakfast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 4 slices bread slices (white or brioche)
- 4 whole eggs
- 3 tablespoon butter, divided
- ½ cup cheddar cheese, shredded
- 2 tablespoon mayonnaise
- ½ teaspoon sugar
Instructions
- 1
Crack the 4 eggs into a bowl and whisk them together with a fork until the yolks and whites are fully combined and uniform in color, about 20 seconds.
- 2
In a small bowl, stir together the 2 tablespoons mayonnaise and 0.5 teaspoon sugar until the sugar dissolves, about 10 seconds.
- 3
Place a large skillet over medium heat and add 1.5 tablespoons of butter, letting it melt and coat the bottom evenly, about 45 seconds.
- 4
Once the butter is foaming, pour the whisked eggs into the center of the skillet and let them sit undisturbed for 10 seconds so they begin to set on the bottom.
- 5
Using a rubber spatula, gently push the eggs from the edges toward the center of the skillet, tilting the pan so uncooked egg flows to the edges, about every 5 seconds.
- 6
Continue stirring gently until the eggs look like soft, moist curds with no visible raw liquid, about 30 seconds more, then remove from heat.
- 7
Sprinkle the 0.5 cup shredded cheddar over the eggs and stir once to combine, letting the residual heat melt the cheese, about 15 seconds.
- 8
Wipe out the same skillet with a paper towel and place it back over medium heat, then add the remaining 1.5 tablespoons of butter and let it melt, about 30 seconds.
- 9
Once the butter stops foaming and the pan is hot, place the 4 bread slices in the skillet, laying them flat and making sure each one touches the hot surface.
- 10
Toast the bread until the bottom surface is golden brown and crispy, like caramelized honey color, about 2 to 3 minutes—do not move the bread.
- 11
Use a spatula to flip each slice over and cook the other side until it is also golden brown and crispy, about 1 to 2 minutes more.
- 12
Transfer the 4 toast slices to a serving plate, arranging them in a single layer.
- 13
Divide the warm scrambled eggs evenly among the toast slices, spooning a generous mound onto each one.
- 14
Drizzle the mayo-sugar mixture in thin zigzag lines across all the toasts, then serve immediately while the toast is still warm and crispy.
Tools you’ll need
- large skillet (12-inch nonstick or cast iron)
- 2 small bowls
- fork
- whisk or fork
- rubber spatula
- serving plate
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