Nostalgic Street Toast: Simple Brunch with a Sweet & Savory Flavor
Easy Brunch Recipe, Weekend Cooking, Old-Fashioned Street Toast, Street Food, Using Rye Bread
Remember the taste of street toast from your childhood? This nostalgic street toast is simple, satisfying, and irresistibly sweet and savory, making it a favorite for everyone. Using healthy rye bread makes it even more wholesome and delicious.
Main Ingredients- 4 slices of rye bread
- 120g cabbage (about 1/4 head)
- 30g carrot (about 1/5 medium carrot)
- 2 eggs
- 1 piece of butter
- A little cooking oil
- 1 pinch of salt
- A little black pepper
- A little sugar
Sauce (Adjust to taste)- A little ketchup
- A little mayonnaise
- A little whole grain mustard
- A little ketchup
- A little mayonnaise
- A little whole grain mustard
Cooking Instructions
Step 1
Before you begin cooking, please wash and prepare all the ingredients you will be using. Get the cabbage and carrots ready for shredding.
Step 2
Finely shred the cabbage and carrots. If shredding is difficult, you can use a food processor. It’s important to shred the vegetables thinly so they cook thoroughly when mixed with the egg and pan-fried.
Step 3
Crack 2 eggs into a bowl with some depth. Use a fork to beat the eggs, breaking the yolks and whites, and removing the chalazae until well combined. Add the shredded cabbage and carrots, a pinch of salt, and a little black pepper. Mix everything thoroughly until the vegetables are evenly coated with the egg mixture.
Step 4
Heat a pan over medium-low heat and melt 1 piece of butter. Once the butter is melted, place the rye bread slices in the pan. Flip them over to toast both sides until golden brown and crispy. Be careful not to burn the bread by using high heat; cook it slowly over low heat.
Step 5
Wipe the pan clean with a paper towel, or use a clean pan, and add a little cooking oil. Heat over medium-low heat. Once the pan is hot, scoop an appropriate amount of the cabbage and egg mixture from step 2 and place it in the pan, shaping it into a round. Flip it over to cook both sides until golden brown, creating a cabbage and egg pancake. Think of it like a thin omelet or pancake. Avoid making it too thick so it cooks through evenly and pairs well with the bread.
Step 6
Now it’s time to assemble the toast. Spread a thin layer of whole grain mustard on one slice of the toasted rye bread. On another slice of bread, spread a generous amount of mayonnaise. Place the cooked cabbage and egg pancake on top of the mayonnaise-covered bread. Drizzle a little ketchup in a zig-zag pattern and sprinkle a tiny bit of sugar over it. Finally, cover it with the slice of bread that has whole grain mustard. Your nostalgic street toast is now complete and ready to be enjoyed! It’s best served warm.
