Egg Omelet Toast - Korean Street Food with Asparagus

I saw different versions on YT. Barry Lewis made it a couple of days ago, Aaron and Clare had it as breakfast ideas.

The veggies are a bit different in my recipe. I made a German Korean fusion. Some asparagus stalks were waiting to be cooked. This week is St. John's Day and the harvest season ends for asparagus. Instead of cabbage and carrot I used a spring onion, cooked asparagus and Asian mixed herbs from my balcony. This year I have a great lot to choose from.

This recipe is moorish. Thinking that people in Korea choose that as street food is amazing. After eating a bit of it, getting full is easy. Best to share a toast. 

There is even a sprinkle of sugar on the omelet. Sounds weird, but it complements the taste. Many savoury dishes contain sugar there. And a lot of butter is used.

Ingredients for 1:

2 eggs, 150 g asparagus, 1 spring onion, 1 hand full fresh Asian herbs, butter

2 slices of toast, salt and pepper, 1 large slice of cooked ham, 2 slices of cheese, kewpie mayo, ketchup 

In a wide pan melt butter until foaming. Brown both slices of toast. Set aside. Cook asparagus and chop it. Chop herbs and spring onion. Mix all three with the eggs and season. Pour in the buttered pan and try to make a compact omelet in the middle. Turn when it is done on the underside. Take it out and cut to the size of toast. Put on one slice and sprinkle with sugar.

Butter the pan and cook the bacon on one side, turn and set cheese on top. Put a lid on and melt the cheese. Place on top of the eggs. Spread Kewpie and ketchup on top. Finalize with the toast slice. Cut in halves and enjoy a cheese pull.