Korean Egg & Cabbage Toast

📝 Ingredients

• 4 slices white sandwich bread (about 30 g each)
• 3 eggs
• 100 g white cabbage
• 1 small carrot (about 60 g)
• 1 spring onion
• 15 g unsalted butter (10 g for the bread, 5 g for the egg patties)
• 2 slices cooked ham (about 40 g each)
• 2 slices cheddar (about 20 g each)
• 2 tsp caster sugar
• 2 tbsp ketchup
• Salt, black pepper

🍴 Utensils

• Large non-stick frying pan
• Wide spatula
• Grater
• Knife and cutting board
• Bowl
• Baking paper

📖 Steps

1. Shred the white cabbage into very thin strips (2 mm), peel the carrot and grate it on the coarse side of the grater, then finely chop the spring onion. The finer the vegetables, the better they cook and the better the egg patty holds together.
2. In the bowl, beat the eggs with a fork with a pinch of salt and a little pepper, then add the vegetables and mix well. There's almost as much veg as egg: that's normal, it's what gives the crunch.
3. Heat the frying pan over a medium heat and melt 10 g butter in it. Toast the slices of bread for 1 to 2 minutes on each side, until golden and crisp, then set aside on the board.
4. Turn the heat down to medium-low and melt the rest of the butter. Pour half the mixture into one side of the pan and the other half into the other side, then use the spatula to shape two rectangles the size of a slice of bread.
5. Leave to cook for 2 to 3 minutes without touching, until the underside is set and golden. Flip each egg patty with the wide spatula and cook for another 1 to 2 minutes, until there's no runny egg left. Sprinkle each egg patty with 1 tsp sugar.
6. Assemble the toasts: on one slice of bread, place a still-hot egg patty sugared side up, then a slice of cheddar, which will melt, a slice of ham and 1 tbsp ketchup in a zigzag. Top with a second slice and press down lightly.
7. Cut each toast in half diagonally and half-wrap it in a sheet of baking paper folded into a pouch, as on the streets of Seoul: it's eaten hot, by hand, without making a mess.