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Korean Egg Sandwich

A fluffy and savory sandwich that combines creamy scrambled eggs with fresh ingredients, perfect for a quick lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 2 tablespoons mayonnaise Can substitute with low-fat mayonnaise
  • 1 tablespoon Dijon mustard Adds a zesty kick
  • 1 whole green onion, finely chopped
  • to taste Salt and pepper
  • 4 slices bread White, whole grain, or sourdough
  • to taste Butter For grilling
Optional Toppings
  • lettuce Optional
  • tomato slices Optional
  • 1 slice cheese Optional for indulgence

Method
 

Preparation
  1. In a medium bowl, crack the eggs and whisk until blended. Add mayonnaise, Dijon mustard, chopped green onions, and a sprinkle of salt and pepper.
Cooking
  1. Melt a little butter in a non-stick skillet over medium heat until bubbly.
  2. Pour the egg mixture into the skillet. Stir gently for about 2-3 minutes until the eggs are fluffy and cooked through.
  3. Spread butter on a slice of bread, pile on the scrambled eggs, and add any toppings you prefer before finishing with another slice of bread.
  4. Grill the sandwich in the skillet until golden brown and crispy, about 2-3 minutes per side.
  5. Once grilled, slice the sandwich in half and enjoy.

Notes

Customize with fresh veggies like avocado or cucumbers. Prepare the egg mixture the night before for quick assembly.