Korean Egg Toast 한국 계란 토스트

Korean Egg Toast 한국 계란 토스트 or Korean Style French Toast 프렌치 토스트 is a hybrid of a cheese omelet, and French toast with strawberry jam. A rich and delightful breakfast for one!

Firstly I would like to apologize for any poorly translated Korean, I did the best I could.

As for the Korean Egg Toast, I do like the combination of ideas here it really is a “French toast omelet.” And it’s done in a way that is nice and neat. From a presentation point of view it’s a reflection of Asian culture which is the complete opposite of the “go big or go home” ideology adopted by the west. It’s very… neat. This lifestyle of happy-hearted, body-and-soul simplicity is simply… art. And it’s beautiful.

Now when it comes to breakfast… and I’m talking in general here, what’s interesting to me the most is that the dishes are usually composed of simple ideas and require few ingredients. It’s the cooking temperature and technique where mistakes are consistently made and they’re made quite often even at restaurants with fine reputations. For something so simple, it’s actually easy to mess up.

Take for example at my first restaurant job. I was introduced to the idea that there are some foods that you need to “love.” For instance, when cutting a loaf of bread or slicing tomatoes you should “love your bread” or you “love your tomato.” It’s not brisket, you need a soft hand and patience. Eggs are a lot like that when cooking I think. You really need to be delicate and be patient, which contrary to popular belief means cooking them on low to medium-low heat. And despite how much I love cast iron for fried eggs, whisked eggs need a non-stick surface.

As for my kitchen equipment recommendation for cooking whisked eggs, it’s the one-two combo! Anodized sauté pans with a non-stick nylon spatula coated in silicon. Or in short, Calphalon and Kitchen Aid. Both are high-performance and budget friendly.

Anyway enough about the background it’s time to make this happen because it’s easy and this isn’t supposed to take all of your time… Korean Egg Toast, let’s get to it!


  • 2 Large Eggs
  • 1 Slice of Bread
  • 1 Slice American Cheese
  • 1/4 Cup Strawberry Jam (or preserves)
  • 1 Tablespoon Butter


  1. Half your slice of bread into two pieces, then cut the crust off.
  2. Split your slice of cheese in half.
  3. Whisk your egg.
  4. Set pan to medium-low heat and add butter to sizzle.
  5. When butter sizzles introduce egg, which should fill bottom pan surface.
  6. Immediately dip bread slices into egg, coating both sides like you would French Toast.
  7. As egg begins to slightly firm, very gently get spatula under bread and flip. Be careful here because if you don’t do this correctly your egg will rip and tear. If that happens don’t panic or get upset, just tuck ripped or torn pieces of egg into the folding process.
  8. Assuming your flip worked out right, tuck in the excess sides of egg and add cheese to one side and strawberry jam to the other side.
  9. Fold toast in the middle as you would an omelet, and serve! I cut mine into several pieces making it easy to eat or share. Enjoy!

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