Korean Scallion Egg Toasts

Korean · 20 min · vegetarian, dairy-free

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Ingredients

• 4 slices Bread slices
• 2 large Eggs
• 2 stalks Scallions
• 1 tbsp Soy sauce
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

Method

1. Chop the scallions finely and set aside.
2. In a small bowl, beat the eggs with soy sauce, salt, and pepper.
3. Heat 1/2 tablespoon of vegetable oil in a non-stick pan over medium heat.
4. Dip each bread slice into the beaten egg mixture, ensuring both sides are coated.
5. Place the coated bread slices into the pan and cook until golden brown on both sides, about 2-3 minutes per side.
6. Remove the toasts from the pan, then pour the remaining egg mixture into the pan, spreading evenly.
7. Sprinkle chopped scallions over the eggs and cook until just set, about 2 minutes.
8. Serve the scallion eggs over the toasted bread slices for a savory breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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