Korean Savory Egg Toasts (Gyeran Jang)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 20 min · vegetarian, dairy-free, low-carb
262 cal
12g protein
22g carbs
14g fat
per serving · estimated
Ingredients
- 2 slices Bread slices
- 2 large Eggs
- 1 stalks Green onions
- 1/2 tsp Soy sauce
- 1/2 tsp Sesame oil
- to taste Salt
- to taste Pepper
- 1/2 tbsp Cooking oil
Method (tap to check — screen stays awake)
- Toast the bread slices until golden and set aside.
- Crack the eggs into a bowl, add chopped green onions, soy sauce, sesame oil, salt, and pepper. Whisk until well combined.
- Heat cooking oil in a skillet over medium heat.
- Pour the egg mixture into the skillet and cook until slightly set but still soft, about 2-3 minutes.
- Place the toasted bread slices on a plate. Spoon the cooked egg mixture over each slice.
- Serve immediately, garnished with extra green onions if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.