Korean · Breakfast
Korean Style Egg Sandwich (Low-Calorie)
A Korean-style egg sandwich on toasted whole-wheat bread with a fluffy pan-steamed egg patty, shredded cabbage and carrot slaw bound in a light yogurt-mayo dressing, and a touch of honey mustard, keeping the classic gyeran-toast flavour under 400 calories.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
390Calories
21.4gProtein
19.3gFat
27.8gCarbs
10.8gSugar
4.5gFiber
975mgSodium
426mgChol
4.2gSat Fat
472mgPotassium
112mgCalcium
3.2mgIron
1.2mcgVitamin B12
19.5mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Whisk the two eggs in a small bowl with salt and black pepper until yolks and whites are fully combined and slightly frothy.
2
Toss
In a separate bowl, combine the cabbage, carrot, and scallion with yogurt, light mayonnaise, honey, and rice vinegar until fully coated.
3
Toast
Heat a dry skillet over medium heat and toast the whole-wheat bread for 2 minutes, flipping once, until golden and crisp.
4
Fry
Heat vegetable oil in a nonstick pan over medium-low heat, pour in egg mixture, and cook undisturbed for 3–4 minutes until just set.
5
Build
Fold the cooked egg patty in half, place on toast, and pile the cabbage slaw on top.
6
Plate
Cut the sandwich in half and serve open-faced or folded together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 slice70g whole-wheat bread
- 100g100g cabbage
- 36g36g carrot
- 22 scallion
- 2 tbsp30g plain yogurt
- 3 tsp14g light mayonnaise
- 2 tsp2 tsp honey
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml vegetable oil
