Ingredients:

For the Egg Cutlets Sauce:

• 20g unsalted butter (can substitute with cooking oil)
• 10g (1 Tbsp) flour (any type)
• 170ml water
• 15g (1.5 Tbsp) brown sugar
• 16g (2 Tbsp) soy sauce
• 8g (1 Tbsp) vinegar
• 30g (2 Tbsp) ketchup

For the Egg Cutlets:

• Bread crumbs (for coating)
• Eggs (for cutlets)
• Salt (to taste)
• Pepper (to taste)
• Cooking oil (for frying)

For the Toast Sauce:

• 37g (2.5 Tbsp) mayonnaise
• 16g (1 Tbsp) honey
• 4g (0.5 Tbsp) lemon juice

For Cabbage Toast:

• 2 slices of bread
• Butter for toasting
• 1.5 Tbsp mayonnaise sauce (from the toast sauce)
• Cheddar cheese (slices or grated)
• Pickle cucumber (sliced)
• Sliced cabbage
• 1.5 Tbsp egg cutlets sauce (from the prepared sauce)

Directions:

Step 1: Make the Egg Cutlets Sauce

1. Melt the Butter: In a medium-sized pan, melt the 20g of unsalted butter over medium heat.
2. Add the Flour: Once the butter is melted, add the 10g of flour and stir continuously, frying the mixture until it turns light brown. This creates a roux which helps thicken the sauce.
3. Combine the Sauce Ingredients: Slowly add the water to the pan while stirring to avoid lumps. Then, add the brown sugar, soy sauce, vinegar, and ketchup. Stir the sauce and bring it to a boil over low heat until it thickens.
4. Set Aside: Once the sauce reaches a smooth and thick consistency, turn off the heat and set it aside.

Step 2: Prepare the Egg Cutlets

1. Coat the Eggs: Place the breadcrumbs on a flat plate. Crack the eggs and season them with a pinch of salt and pepper. Dip the eggs in breadcrumbs, covering them evenly on all sides.
2. Fry the Cutlets: Heat cooking oil in a deep frying pan over medium-high heat. Once the oil is hot, gently lower the coated eggs into the pan. Fry them until they are golden brown on all sides, turning occasionally to ensure even cooking.
3. Set Aside: Once cooked, remove the egg cutlets from the pan and place them on a paper towel-lined plate to absorb excess oil.

Step 3: Make the Toast Sauce

1. Mix Ingredients: In a small bowl, whisk together the mayonnaise, honey, and lemon juice until smooth. This will be used as the spread for the toast, giving it a tangy and sweet flavor.
2. Set Aside: Keep the sauce on the side until ready to use.

Step 4: Prepare the Cabbage Toast

1. Toast the Bread: Heat a frying pan over medium heat and melt a little butter. Toast the bread slices until golden and crispy on both sides.
2. Spread the Toast Sauce: Once the toast is ready, spread 1.5 tablespoons of the mayonnaise sauce (from Step 3) onto each slice.
3. Assemble the Layers: On one slice of toast, layer the cheddar cheese, pickle cucumber slices, and a generous amount of sliced cabbage. Drizzle with 1.5 tablespoons of the egg cutlet sauce (from Step 1) over the top.
4. Add the Egg Cutlets: Place the crispy egg cutlets on top of the cabbage and finish with a final drizzle of the egg cutlet sauce. Close the sandwich with the other slice of toast.

Cooking Tips:

• Prevent Soggy Toast: To avoid soggy toast, allow the fried egg cutlets to cool slightly before placing them on the bread. This ensures the bread stays crispy.
• Customization: Feel free to customize the filling by adding pickled jalapenos for extra spice or a variety of cheeses like Gouda or mozzarella for more flavor.
• Egg Frying Tip: If you prefer a softer egg center, fry the egg cutlets for a slightly shorter time, ensuring the yolk remains runny for a richer flavor profile.

Storage:

• Refrigeration: Store leftover egg cutlets and sauce separately in airtight containers in the fridge for up to 2 days.
• Reheating: Reheat the egg cutlets in a preheated oven at 180°C (356°F) for about 5-7 minutes to restore their crispiness.

Nutritional Information (Per Serving):

• Calories: 450 kcal
• Carbohydrates: 36g
• Protein: 18g
• Fat: 25g
• Fiber: 3g
• Sodium: 890mg
• Sugar: 10g

FAQs:

1. Can I use other sauces for the egg cutlets?
   • Absolutely! You can experiment with different sauces such as teriyaki or sweet chili sauce for varying flavor profiles.
2. Can I bake the egg cutlets instead of frying?
   • Yes, for a healthier option, you can bake the egg cutlets in a preheated oven at 200°C (392°F) for 15-20 minutes, flipping halfway through for even crispiness.
3. What other vegetables can I add to the sandwich?
   • You can add lettuce, spinach, or even thinly sliced tomatoes for extra freshness and crunch in the sandwich.
4. Can I use different bread for the toast?
   • Yes, feel free to use any bread of your choice, such as whole grain, sourdough, or even a bagel for a twist.

Conclusion:

This Crunchy Egg Cutlets on Cabbage Toast recipe combines crispy textures with savory and tangy flavors, making it a delightful meal option for any time of day. The soft and creamy toast sauce paired with the crunchy egg cutlets and fresh vegetables makes this a well-rounded dish that’s both comforting and satisfying. Whether you’re serving it as a breakfast, lunch, or even a light dinner, this cabbage toast will surely become a favorite! Enjoy your meal!