Cabbage and Egg Toast recipe - ingredients, nutrition and when to eat it
Cabbage is sautéed with egg, tucked between slices of bread, and toasted until golden.
Cabbage is sautéed with egg, tucked between slices of bread, and toasted until golden. The egg’s savory richness and the cabbage’s crisp bite make this a nice option for a simple breakfast or light lunch.
Bread & brunch · 15 minutes to cook
Nutrition (per 217.5g serving): 317 kcal · protein 13.3g · carbohydrate 43.9g · fat 9.9g · sodium 698.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the cabbage and carrot thinly so they mix well with the egg and are easy to fit into the bread.
Tips: For crispier toast, cook the egg and vegetables first, then toast the bread separately in the butter left in the pan.
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Ingredients (1 serving)
- White bread — 2 sheet
- Egg — 1 pc
- Cabbage — 1 handful
- Carrot — 0.1 pc
- Butter — 1 tsp
- Ketchup — 1 Tbsp
- Sugar — 0.5 tsp
- Salt — 0.1 tsp