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Korean Egg Sandwich

A delightful and quick Korean Egg Sandwich made with fluffy eggs, savory scallions, and a hint of spice, perfect for lunch or a cozy brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Brunch, Lunch
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs
  • 1 tablespoon mayonnaise Can be substituted with Greek yogurt.
  • 1 teaspoon Korean gochujang Added for spice; can be substituted with sriracha.
  • 2 pieces green onions, finely chopped
  • Salt and pepper, to taste
  • 4 slices of bread White, whole wheat, or your choice.
Optional Additions
  • Slices of avocado or cucumber For added crunch and freshness.

Method
 

Preparation
  1. In a mixing bowl, crack the eggs and whisk them until frothy.
  2. Stir in the mayonnaise, gochujang, and finely chopped green onions. Season with salt and pepper.
Cooking
  1. Heat a non-stick skillet over medium heat. Pour in the egg mixture and let it cook for about 3-4 minutes on each side, or until set.
Assembly
  1. Place the cooked egg mixture between two slices of bread. Optionally, add avocado or cucumber slices.
  2. Cut the sandwich in half and serve.

Notes

You can prepare the egg mixture the night before to save time. Leftover egg mixture can be stored in an airtight container in the fridge for up to 2 days.