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cook:
20 min
399,082 views You have room to be creative with this delicious pizza toast inspired by Korean street food!
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Eggs
2 tbsp crumbled sausage
6 eggs, well beaten
kosher salt, to taste
freshly ground pepper, to taste
1 cup low moisture mozzarella cheese, shredded
2 tbsp corn
1 tbsp butter
TKTK pepperoni
For the Sauces
For the Korean Green Sauce
½ cup pesto
½ cup honey
For the Red Sauce
¼ cup marinara sauce
For the Assembly
1 tbsp butter
4 pieces milk bread
Red Sauce
Korean Green Sauce
relish
mayonnaise
cabbage
For the Optional Variations
bacon, chopped
American cheese, sliced
ketchup
hot sauce
TOOLS
Babish measuring cups and spoons set
Babish mini prep bowls
large flattop griddle
Babish paring knife
Babish mixing bowl
Babish tiny whisks
food prep gloves
cheese grater
Babish saucepan
wooden spoon
2 steel square egg molds
ladle
flat spatula
condiment squeeze bottle
wire rack
parchment paper
DIRECTIONS
1.
For the Eggs
1.
Remove the sausage from its casings. Set aside.
2 tbsp crumbled sausage
food prep gloves
Babish mini prep bowls
2.
Combine eggs in a mixing bowl and whisk until well-beaten. Set aside.
6 eggs, well beaten
Babish mixing bowl
Babish tiny whisks
3.
Shred the mozzarella cheese. Set aside.
1 cup low moisture mozzarella cheese, shredded
cheese grater
Babish mini prep bowls
4.
In a small saucepan, break down the sausage into small chunks, browning until it’s cooked. Set aside.
2 tbsp crumbled sausage
Babish saucepan
wooden spoon
Babish mini prep bowls
5.
Meanwhile, combine pesto and honey in a small bowl to make the Korean Green Sauce.
½ cup pesto
½ cup honey
Babish mini prep bowls
Babish measuring cups and spoons set
Babish tiny whisks
6.
Optionally transfer the Marinara sauce and the Green sauce to separate squeeze bottles for easier drizzling.
¼ cup marinara sauce
For the Korean Green Sauce
condiment squeeze bottle
7.
For the Cooking
1.
Preheat a large griddle over medium low heat and grease with butter.
1 tbsp butter
large flattop griddle
2.
Then, set 4 pieces of bread on the preheated griddle to toast.
4 pieces milk bread
large flattop griddle
3.
Place two steel egg molds down over the melted butter.
2 steel square egg molds
large flattop griddle
4.
Keeping an eye on the bread, equally divide the egg mixture into both molds.
For the Eggs
large flattop griddle
2 steel square egg molds
5.
When the eggs just begin to set, sprinkle corn followed by crumbled sausage into each mold.
2 tbsp corn
crumbled sausage
large flattop griddle
2 steel square egg molds
6.
Then, sprinkle about ¼ cup of mozzarella cheese to each mold before topping with pepperoni.
¼ cup low moisture mozzarella cheese, shredded
TKTK pepperoni
large flattop griddle
2 steel square egg molds
7.
Once all of the bread is toasted on one side, flip over and top all 4 pieces with the Red Sauce and Green Sauce.
Red Sauce
Korean Green Sauce
large flattop griddle
2 steel square egg molds
flat spatula
8.
For the Assembly
1.
Once the egg mixtures are 90% cooked, carefully remove the molds.
large flattop griddle
2.
Add a bit of butter to the griddle, then carefully flip the egg over, pepperoni side down.
1 tbsp butter
large flattop griddle
flat spatula
3.
Cook for 1-2 minutes, or until the egg mixture is fully cooked.
large flattop griddle
4.
Then, transfer the eggs onto two pieces of bread (sauce side up).
For the Eggs
4 pieces milk bread
flat spatula
5.
Top with a dollop of relish and spread over top. Then, drizzle mayonnaise over the relish, top with cabbage, and add the final pieces of bread to each sandwich, sauce side down.
relish
mayonnaise
cabbage
6.
Serve immediately in parchment paper wrapping.
parchment paper
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