Korean egg toast

My husband never says no to an egg (or to eggs more likely) and neither do I. The beauty of eggs is that you don't need to know much about cooking to enjoy them. Even if you just boil or fry them, they are simply tasty. As an inexperienced cook I like its simplicity and readiness, but of course I do understand that there are far too many ways to use them in cooking & baking. I guess Rob's favourite egg dish will be egg sandwiches whereas mine should be Korean omelette (계란말이). We both love eggs so much that they tend to appear on our shopping list almost without fail. Now that we are joined by another egg lover, my friend J, the egg consumption index in this household seems to have reached its peak.

A recent addition to our egg dishes is the 'Korean egg toast'. This is a kind of street food popular among the busy Koreans as breakfast on-the-go or just as snacks. Basically it is an omelette sandwiched between two slices of toasted white bread (I don't think we had brown/wholemeal bread in Korea). It is important to toast the bread in the frying pan/griddle with a little bit of oil. To make an omelette mixture, use one egg and some finely chopped vegetables such as onion, carrot and spring onion per serving. No need to add milk or water. When the toast is ready to be assembled in the frying pan, it is optional to add a slice of processed cheddar cheese. Believe me - it is better than the real thing! And finally some dash of tomato ketchup to go with it. Now enjoy!

PS: This picture shows the toasts made with wholemeal bread because we do not normally have white bread. Still I think the soft white bread will go better with this recipe.