But when I was in the Czech Republic for a semester in college, we ate a different kind of egg sandwich--one that I've craved for the past 17 years. Until now. You see, in the CR, they had these little rolls, slices of hard-boiled eggs, and KETCHUP. It was sweeter than our American ketchup and SO good. Trust me. I couldn't make that up.
And that experience is what led me to try a Korean Egg Sandwich which has, you guessed it, ketchup. Really, folks, it's worth a try. And much less fat than my usual cheese-slathered creation. Here's my version below, for 1 serving. Adjust as you like for others. (You could chop the veggies up the night before and this would be super simple to whip up in the morning.)
- 1 egg
- 1 T. chopped cabbage (not a problem around here.... we have LOTS of cabbage right now)
- 1/2 T. chopped carrot
- 1/2 T. chopped onion (red or white will work; so will green)
- 1/2 T. ketchup (or MUCH less--I use just a thin smear)
- 1/2 T. brown sugar (or MUCH less--I use just a light sprinkle)
- 2 pieces bread (I need hardly say that the better the bread, the better the sandwich)
- Toast your bread (butter thinly before or after toasting, depending on your preference and toaster).
- While bread is toasting, whisk together the egg and vegetables. Cook like a fritatta or flat omelet in a greased skillet (I used cooking spray for this) until set; you can also flip it like a regular omelet if you want. A one-egg mixture is not very hard to flip.
- When bread and egg mixture are done, put egg mixture on one piece of bread. Spread ketchup thinly over the egg. Sprinkle a bit of brown sugar over it. Top with remaining piece of bread.