Korean Inspired Breakfast Sandwich Recipes

Steps:

• Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
• Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
• Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
• Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
• Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
• Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.

Steps:

• In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a sauté pan to medium-high and fry the seasoned bacon - about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside.
• On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a sauté pan or toaster oven. Set aside.
• Finally fry up your egg. Over medium-high heat, spray your sauté pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside.
• Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. .
• Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!

Steps:

• In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
• In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.
• In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.
• Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.