KOREAN PIZZA TOAST

For the Eggs

Remove the sausage from its casings. Set aside.

Combine eggs in a mixing bowl and whisk until well-beaten. Set aside.

Shred the mozzarella cheese. Set aside.

In a small saucepan, break down the sausage into small chunks, browning until it’s cooked. Set aside.

Meanwhile, combine pesto and honey in a small bowl to make the Korean Green Sauce.

Optionally transfer the Marinara sauce and the Green sauce to separate squeeze bottles for easier drizzling.

For the Cooking

Preheat a large griddle over medium low heat and grease with butter.

Then, set 4 pieces of bread on the preheated griddle to toast.

Place two steel egg molds down over the melted butter.

Keeping an eye on the bread, equally divide the egg mixture into both molds.

When the eggs just begin to set, sprinkle corn followed by crumbled sausage into each mold.

Then, sprinkle about ¼ cup of mozzarella cheese to each mold before topping with pepperoni.

Once all of the bread is toasted on one side, flip over and top all 4 pieces with the Red Sauce and Green Sauce.

For the Assembly

Once the egg mixtures are 90% cooked, carefully remove the molds.

Add a bit of butter to the griddle, then carefully flip the egg over, pepperoni side down.

Cook for 1-2 minutes, or until the egg mixture is fully cooked.

Then, transfer the eggs onto two pieces of bread (sauce side up).

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.

Serve immediately in parchment paper wrapping.