Prep time: 10 minutes
Whole time: 25 minutes
three giant eggs
¾ cup|75 grams shaved inexperienced cabbage
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 scallion, inexperienced elements solely, thinly sliced
¼ small yellow onion, thinly sliced
2 tablespoons unsalted butter or margarine, plus extra for greasing
2 (¾-inch) thick slices white sandwich bread, ideally Japanese milk bread
2 slices American cheese
ketchup, to style
Japanese mayonnaise, to style
- In a small bowl, combine the eggs with the ½ cup|50 grams of the cabbage, 1 tablespoon of the sugar, the salt, scallion, and onion.
- Soften the butter in a big nonstick skillet over medium-low. Add the egg combination and push to 1 aspect of the skillet. Prepare dinner till calmly set, 5 ½ minutes. Rigorously fold the egg in half on itself and prime with the cheese. Permit it to slowly soften when you start to toast the bread.
- Unfold some butter on each side of the bread. Add the bread to the opposite aspect of the skillet and cook dinner, flipping as soon as, till brown on both sides, four minutes.
- Because the bread carries on toasting, sprinkle one other tablespoon of sugar on the cheese. Drizzle over some ketchup and mayonnaise and prime with the remaining ¼ cup|25 grams cabbage. Switch to one of many slices of bread and prime with the opposite slice of bread. Toast for an additional 1 to 2 minutes, then wrap in paper and fold in half. Stick it in a cup and away you go.
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