Ingredients (Yields 2 Toasts)
For the Cabbage Fritter
- 2 cups thinly sliced green cabbage
- 1/4 cup grated carrot
- 1/4 medium yellow onion, thinly sliced
- 1 scallion, thinly sliced
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- Pinch of black pepper
- Pinch of white pepper
- 1/4 teaspoon garlic powder
For the Egg Patty
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
For Assembly
- 4 slices brioche bread
- 4 tablespoons unsalted butter, softened
- 2 slices cooked ham
- 2 slices mild cheddar cheese
- 2 teaspoons granulated sugar
First, Make the Cabbage Fritters
In a medium bowl, combine the sliced cabbage, grated carrot, sliced onion, and scallion.
In a small, separate bowl, whisk together the all-purpose flour, kosher salt, black pepper, white pepper, and garlic powder. Sprinkle this dry mixture over the vegetables and toss to coat everything evenly.
Add the egg to the vegetable mixture and mix until everything is just combined into a cohesive batter.
Heat a tablespoon of neutral oil in a large non-stick skillet over medium heat. Divide the cabbage mixture into two equal portions and place them in the pan. Use a spatula to press them down into square patties that are slightly larger than your bread slices.
Cook for ~3-4 minutes per side, until the fritter is golden brown and the vegetables are tender. Set the cooked fritters aside.
Next, Make the Egg Patties
For the egg patties, vigorously whisk the eggs, milk, and salt in a bowl until they are completely smooth and homogenous.
Wipe out the skillet you used for the fritters and melt a teaspoon of butter over medium-low heat. Pour half of the egg mixture into the pan and cook, gently pushing the edges in as they set, until you have a fluffy, square-shaped egg patty that is about the same size as your bread.
Repeat with the remaining egg mixture to make a second patty.
Finally, Assemble the Toasts
This is the final and quickest step. Spread the softened butter generously on one side of all four slices of brioche.
Place two slices of bread, butter-side down, in a clean non-stick skillet over medium heat. Sprinkle each slice with 1/2 teaspoon of granulated sugar.
On one slice, layer a slice of cheddar cheese, a slice of ham, a cabbage fritter, and an egg patty. Place the second slice of bread on top, butter-side up, and sprinkle its top with another 1/2 teaspoon of sugar.
Grill the sandwich for ~2-3 minutes per side, until the bread is a deep golden brown and the cheese is melted. Repeat to make the second sandwich. Serve immediately.
Korean Street Toast
Ingredients
For the Cabbage Fritter
- 2 cups thinly sliced green cabbage
- 1/4 cup grated carrot
- 1/4 medium yellow onion thinly sliced
- 1 scallion thinly sliced
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- Pinch black pepper
- Pinch white pepper
- 1/4 teaspoon garlic powder
For the Egg Patty
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
For Assembly
- 4 slices brioche bread
- 4 tablespoons unsalted butter softened
- 2 slices cooked ham
- 2 slices mild cheddar cheese
- 2 teaspoons granulated sugar
Instructions
- Mix sliced cabbage, carrot, onion, and scallion with flour, salt, peppers, and garlic powder.
- Add egg to vegetable mixture and combine into batter.
- Heat oil in skillet over medium heat. Form mixture into two square patties and cook 3-4 minutes per side until golden.
- Whisk eggs, milk, and salt. Cook half the mixture in buttered skillet to form square patty. Repeat for second patty.
- Butter all bread slices. Place two slices butter-side down in skillet, sprinkle with sugar.
- Layer each with cheese, ham, cabbage fritter, and egg patty.
- Top with remaining bread butter-side up, sprinkle with sugar.
- Grill 2-3 minutes per side until golden brown and cheese melts.
