Korean Egg Toast with Sweet Mayo

Name: Korean Egg Toast with Sweet Mayo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 slices Milk Bread; 1 tbsp Butter; 2 slices Ham; 2 slices American Cheese; 4 Jumbo Eggs; 1 tbsp Whole Milk; 1/8 tsp Salt; 1/8 tsp Black Pepper; 1 tbsp Butter; 1 tbsp Condensed Milk; 3 tbsp Kewpie Mayo; Dried Parsley

Over the last few months, this has become one of my go-to breakfast meals. Recently, I’ve made it on Sundays before I hunker down for Redzone, on a normal Tuesday, and twice just last week. And I have absolutely zero shame about it. On paper, this sandwich might read like any other breakfast sandwich you already know: buttery toast, soft scrambled eggs, a little ham, and some melty American cheese. All pretty familiar stuff, right? What sets this recipe apart is that, first, instead of making it a sandwich, you fold each slice of pillowy milk bread in half and stuff it, serving it kinda like a taco; and let’s be real, eating a taco is just more fun. But the real differentiator is a drizzle of sweet mayo made from combining sweetened condensed milk and Kewpie Mayo. So if you love that sweet-and-savory flavor combo, you’re going to absolutely adore this sandwich. This Korean egg toast takes less than 15 minutes to make, and I’ve seen some cafes charge over $10 for it. So today, let’s break it down step by step so you can recreate this glorious Korean egg toast at home!

What Is Korean Egg Toast?

Korean egg toast covers a whole family of Korean breakfast sandwiches built around eggs and buttery toasted bread. The version I make here follows the egg drop style that has taken over Seoul cafés and social media feeds: thick, soft milk bread, fluffy scrambled eggs, ham, cheese, and that signature sweet mayo sauce drizzled right over the top.

Don’t confuse this with Gilgeori toast, though. Which roughly translates to “street toast.” While they share some distinct similarities, gilgeori is often packed with shredded cabbage and carrots, and finished with a sprinkle of sugar and ketchup instead. Still, they share some of the same DNA that makes them so addictive. However, you’ll typically find this Korean egg toast in a cozy cafe rather than at street food carts in Korea.

How to Make Korean Egg Toast

Make the sweet mayo sauce. Whisk the condensed milk and Kewpie mayo together in a small bowl until smooth. Spoon it into a squeeze bottle or small Ziploc bag for clean, café-style drizzle lines. Set it aside until you’re ready to serve.

Toast the milk bread. Spread butter on both sides of the bread slices. Lay the milk bread in a hot pan and toast until golden brown, about 1 to 2 minutes per side. Keep the heat moderate. Milk bread has sugar, so it browns fast and burns faster.

Warm the ham. Slide the ham into the same skillet for 20 to 30 seconds per side, just to take the chill off. Set it aside with the toast.

Make the soft scrambled eggs. Crack the jumbo eggs into a bowl and add the whole milk, salt, and pepper. Whisk until fully combined. Wipe out the skillet from earlier, drop the heat to low, and melt more butter in the pan. Pour in the eggs and let them sit for about 10 seconds. Then gently push them from the edges toward the center with a wooden spoon or spatula to create big, soft curds. Keep moving them slowly. When the eggs look about 80 percent set, still glossy and a little wet on top, pull the pan off the heat and allow the residual heat to finish cooking it through.

Assemble and serve. Gently fold the slice of bread in half like a taco, being careful not to separate it. Add the ham and lay a slice of American cheese on each warm toast so it starts to soften. Then pile half of the scrambled eggs into each one. Drizzle the sweet mayo generously over the top, and finish with a pinch of dried parsley for a pop of color. Enjoy!