Description
A comforting Street Toast recipe filled with tender eggs and vibrant veggies, perfect for lazy mornings.
Ingredients
Scale
- White or sandwich bread
- 4 large eggs
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 small onion, sliced
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- Butter or oil for frying
- Ketchup or mayonnaise (optional for serving)
Instructions
- Beat the eggs and season with salt and pepper until frothy.
- Heat a frying pan over medium heat and add butter or oil.
- Add the shredded cabbage, carrots, and onions to the pan and sauté for about 5 minutes.
- Pour the beaten eggs over the vegetables, stirring gently until the eggs are set.
- Toast the bread slices until golden and crisp in another pan.
- Place the egg mixture on a slice of toast, sprinkle with corn, and cover with another slice of bread.
- Serve with ketchup or mayonnaise if desired.
Notes
You can prepare the sautéed vegetables a day ahead. Store components separately to keep fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg