Low Carb Korean Egg Sandwich

I’ve been slightly immersed in all things Korean at the moment. I took in one episode of Squid Game and reeled…the playground game Red Light, Green Light was so horrifying and the music so creepy I was deeply traumatized. I think I may not survive further episodes. It kind of reminded me of the catastrophic ending of Parasite, which, to this day, my movie buddy hasn’t forgiven me for making her sit through.

Anyway I switched next to binge watching the Korean Englishman and this was much easier on the mind – nothing but happy people oohing and aahing over Korean food. But I was intrigued by an episode about Isaac Toast, which is a chain of Korean sandwich restaurants. And I also discovered that Isaac Toast made a brief foray into Singapore from 2018-2020 in Plaza Singapura, but did not survive the capricious palates of Singaporeans. Anyway my mind has been slightly preoccupied with egg sandwiches. Egg Slut just opened down the road and I’m constantly bemused at the lines of people snaking outside the store. But I decided to stick to making a Korean egg sandwich because I was attracted to the idea of a sweet savory sandwich. I remember one of the crazily unhealthy but best childhood snacks was toast slathered with salted butter and liberally sprinkled with sugar over the melted butter. (Goodness, now that’s a lovely food memory! All the happy emotions of childhood are flooding back…)

So I grew up eating sandwiches as a breakfast staple. Going low carb for health reasons has meant that I’ve had to choose low carb substitutes instead. Unfortunately there aren’t many cheap low carb breads out there so I usually make my own. One of the best discoveries I made last year was 90 second keto bread. There are quite a few similar recipes out there and it’s not just a great keto hack make microwave bread, it is also quite a nice tasty bread. The trick is not just to microwave the batter but to pan sear the bread as well.

So this is a very simple Korean egg sandwich. The egg was a kind of omelette but I used ingredients like cream and mayonnaise that I would usually put in scrambled eggs. I had lots of fun putting it together and it made an amazingly filling brunch for me. Flavour-wise it did remind me of the happy sugary butter sandwiches of my childhood, but of course this sandwich was also packed full of other goodies like prosciutto and avocado. I’m officially a fan of the Korean savory sweet streetfood sandwich!

I had to wrap the sandwich with baking paper to manage it! It was too big for my mouth to bite 😮.

Low Carb Korean Egg Sandwich

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 1 portion of 90 second bread batter (see above link for more detailed instructions) (1 egg, 3 tbsp almond flour, 1 tbsp melted butter and 1/2 tsp baking powder)
  • 2 tbsp butter
  • 2 eggs
  • 1/3 cup of finely shredded cabbage
  • 1 tbsp cream
  • 1 tsp mayonnaise
  • 1/4 tsp salt
  • a dash of ground white pepper
  • 2 slices of proscuitto ham or any equivalent ham
  • 1 slice of cheese
  • 2-3 slices of avocado
  • ketchup mayonnaise (1 tbsp sugar-free ketchup with 1 tbsp mayonnaise)
  • 1 tsp sugar substitute

Directions

  1. Microwave the 90s bread batter for 1 1/2 – 2 minutes (absolute duration depends on your microwave oven). Allow the bread to cool, then run a knife along the sides of the container and unmould the bread. Slice the bread into two halves.
  2. Heat up 1 tbsp of butter on medium heat in a non-stick skillet and place the two halves of the bread in the skillet, turning over to toast both sides. Remove the bread from the heat.
  3. Beat the eggs, cream, mayonnaise, salt and pepper together, then mix in the cabbage.
  4. 4.This is the trickiest bit. In the same skillet, melt the remaining butter on low heat, then place an egg frying ring in the skillet and carefully pour the egg mixture into the ring. As the egg mixture cooks, gently use a spatula to stir the egg batter to lift up the cooked bottom bits to the top (like scrambling the egg in a small space!). When the sides look cooked, gently remove the ring and allow the eggs to cook a little further, using the spatula to push any of the uncooked egg back to maintain the round shape of the eggs. Slide a spatula under the omelette, then flip over and cook for another minute. Remove from the heat and set aside.
  5. To assemble the sandwich, spread half the ketchup mayonnaise on the bottom half of the bread. Sprinkle the sugar evenly over the mayonnaise. Place the omelette on top of this, followed by the proscuitto and the slice of cheese. Carefully balance the slices of avocado over the cheese. Spread the other half of the ketchup mayonnaise on the other half of the bread and place the bread on top of the avocado.
  6. I suggest wrapping the sandwich in some baking paper around the sandwich for ease of holding and eating. Enjoy!


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