Korean · Breakfast
Korean Style Egg Sandwich (High-Protein)
A Korean-style egg sandwich built on toasted white bread with a thick pan-cooked omelette made from three eggs and cottage cheese, folded ham, melted cheddar, mayonnaise, and cucumber slices for freshness and fibre.
$4
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
589Calories
52.1gProtein
28.2gFat
36.7gCarbs
12.8gSugar
5.2gFiber
1714mgSodium
485mgChol
12.3gSat Fat
604mgPotassium
344mgCalcium
3.7mgIron
2.1mcgVitamin B12
4.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk together the eggs, drained cottage cheese, sugar, and salt until uniform, about one minute.
2
Sear
Melt butter in a small nonstick skillet over medium-low heat, add ham, and cook 30 seconds until sizzling.
3
Fold
Pour egg mixture over ham, cover, and cook over low heat 3–4 minutes until set, top just barely wet.
4
Plate
Toast bread until golden, spread mayonnaise on each slice, layer cucumber on bottom piece, top with folded egg and cheese, close sandwich, cut diagonally, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 3 1/2 oz100g cottage cheese, well drained
- 4 slices112g white sandwich bread
- 2 slice0.7 oz, 20g cheddar cheese
- 2.8 oz80g ham
- 2 tsp2 tsp butter
- 2 tsp2 tsp white sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp mayonnaise
- 88 cucumber slices
