Korean Scallion Egg Toasts
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 20 min · vegetarian, dairy-free
250 cal
10g protein
30g carbs
10g fat
per serving · estimated
Ingredients
- 2 slices Bread slices
- 1 large Eggs
- 1 stalks Scallions
- 1/2 tbsp Soy sauce
- 1/2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Chop the scallions finely and set aside.
- In a small bowl, beat the eggs with soy sauce, salt, and pepper.
- Heat 1/2 tablespoon of vegetable oil in a non-stick pan over medium heat.
- Dip each bread slice into the beaten egg mixture, ensuring both sides are coated.
- Place the coated bread slices into the pan and cook until golden brown on both sides, about 2-3 minutes per side.
- Remove the toasts from the pan, then pour the remaining egg mixture into the pan, spreading evenly.
- Sprinkle chopped scallions over the eggs and cook until just set, about 2 minutes.
- 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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