🍳 Five-minute egg and cheese toast

1 serving · prep 5 min · cook 5 min

Ingredients

• 2 slices of white bread
• 2 eggs
• 1 slice of melting cheese
• A knob of butter
• A pinch of salt
• A pinch of sugar
• Optional: 2 rashers of bacon

Method

1. If you are using bacon, fry it first until crisp and set it aside.
2. Beat the eggs with the salt and sugar. That pinch of sugar is the Korean signature of this breakfast: it rounds the egg out without making it sweet.
3. Melt the butter in a pan over medium-low heat and pour in the beaten eggs in a rectangle slightly larger than the bread.
4. As soon as the underside has set but the top is still creamy, lay the two slices of bread side by side on the omelette.
5. Fold the edges of the omelette over the bread, like closing an envelope, then flip the whole thing at once.
6. Lay the cheese on one half, add the bacon, close the sandwich and give it another minute for the cheese to melt.
7. Cut in half and eat straight away: the bread crunches, the egg stays soft.

Adapted from 쿠킹하루 Cooking Haru (YouTube)

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