Perilla Egg Toast recipe - ingredients, nutrition and when to eat it
This simple toast is made by tucking egg and perilla leaves between slices of bread and cooking until golden.
This simple toast is made by tucking egg and perilla leaves between slices of bread and cooking until golden. The soft egg and fragrant perilla make it a lovely choice for a busy morning or a light lunch.
Bread & brunch · 10 minutes to cook
Nutrition (per 121.7g serving): 267.5 kcal · protein 12.3g · carbohydrate 31.6g · fat 9.9g · sodium 519.4mg
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: Cook the egg over low heat so it stays soft and the bread doesn’t burn.
Tips: Pat the perilla leaves dry so they don’t water down the egg mixture.
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Ingredients (1 serving)
- Sliced bread — 2 sheet
- Egg — 1 pc
- Perilla leaves — 3 sheet
- Butter — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp