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This recipe combines crispy egg cutlets with flavorful cabbage toast, offering a delicious and easy-to-make dinner that will quickly become a family favorite. Perfect for a quick weeknight meal or a satisfying lunch, this dish is versatile and can be adjusted to suit your taste preferences.

Full Recipe:

Ingredients:

For Egg Cutlets Sauce:

20g Unsalted Butter: Adds a rich, creamy base to the sauce. (Alternatively, use cooking oil.)
10g (1 Tbsp) Flour: Helps thicken the sauce.
170ml Water: Used to adjust the sauce consistency.
15g (1.5 Tbsp) Brown Sugar: Adds sweetness to balance the flavors.
16g (2 Tbsp) Soy Sauce: Provides umami and a salty depth.
8g (1 Tbsp) Vinegar: Adds acidity and brightness.
30g (2 Tbsp) Ketchup: Contributes a tangy flavor and slight sweetness.

For Egg Cutlets:

Bread Crumbs: For coating the egg cutlets and creating a crispy exterior.
Eggs: The main ingredient for the cutlets, providing protein and structure.
Salt: To season the egg mixture.
Pepper: For additional flavor.
Cooking Oil: For frying the egg cutlets.

For Toast Sauce:

37g (2.5 Tbsp) Mayonnaise: Creates a creamy base for the sauce.
16g (1 Tbsp) Honey: Adds a touch of sweetness.
4g (0.5 Tbsp) Lemon Juice: Provides acidity to balance the flavors.

For Cabbage Toast:

2 Slices of Bread: Your base for the toast.
Butter for Toasting: Adds flavor and helps achieve a golden, crispy texture.
1.5 Tbsp Mayonnaise Sauce: For spreading on the bread.
Cheddar Cheese: Adds a rich, melty texture.
Pickle Cucumber: Provides a tangy crunch.
Sliced Cabbage: Adds freshness and crunch.
1.5 Tbsp Egg Cutlets Sauce: For extra flavor on the toast.

Instructions:

1. Prepare the Egg Cutlets Sauce:

In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the water, whisking continuously to prevent lumps.
Stir in the brown sugar, soy sauce, vinegar, and ketchup. Continue to cook, stirring frequently, until the sauce thickens and becomes smooth. Set aside.

2. Prepare the Egg Cutlets:

In a bowl, beat the eggs with a pinch of salt and pepper. Place the bread crumbs in a separate bowl.
Heat a generous amount of cooking oil in a frying pan over medium heat.
Dip each egg into the bread crumbs, ensuring it is fully coated. Then, dip it into the beaten eggs and coat again with the bread crumbs.
Fry the coated egg cutlets in the hot oil until they are golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the pan and drain on paper towels.

3. Prepare the Toast Sauce:

In a small bowl, mix together the mayonnaise, honey, and lemon juice until smooth. Adjust the sweetness or acidity to taste.

4. Assemble the Cabbage Toast:

Butter the bread slices and toast them in a pan or toaster until golden and crispy.
Spread the mayonnaise sauce evenly over the toasted bread slices.
Layer the cheddar cheese on top of the mayonnaise sauce.
Add the pickle cucumber slices and sliced cabbage on top.
Drizzle 1.5 tablespoons of the egg cutlets sauce over the assembled toast.

5. Serve:

Place the fried egg cutlets on a serving plate. Serve alongside the cabbage toast, optionally garnished with extra egg cutlets sauce if desired.

Tips:

Bread Choice: Use your favorite type of bread for toasting. Whole grain, sourdough, or white bread all work well.
Egg Cutlets Variations: Feel free to add herbs or spices to the bread crumbs for extra flavor.
Crispy Cutlets: Ensure the oil is hot before frying the cutlets to achieve a crispy texture.
Make-Ahead: The egg cutlets can be prepared in advance and reheated in the oven or air fryer to retain their crispiness.

Storage Tips:

Egg Cutlets: Store any leftover egg cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain their crispiness.
Cabbage Toast: Best enjoyed fresh, but the assembled toast can be stored in the refrigerator for up to 2 days. Reheat in the oven to crisp up the bread.

Nutritional Benefits:

Eggs: A great source of high-quality protein and essential nutrients like vitamins B12 and D.
Cabbage: Rich in vitamins C and K, fiber, and antioxidants, promoting overall health.
Cheese: Provides calcium and protein, contributing to bone health and muscle function.

Conclusion:

These Egg Cutlets and Cabbage Toast make for a delightful and satisfying meal that’s both easy to prepare and delicious. The crispy egg cutlets paired with the flavorful cabbage toast offer a perfect balance of textures and flavors. Whether you’re making this for a quick dinner or a tasty lunch, this recipe is sure to become a favorite in your household. Enjoy the delightful combination of crispy, creamy, and tangy flavors with every bite!

Egg Cutlets with Just 2 Ingredients :: Cabbage Toast with Egg Cutlets :: Fried Egg :: Easy Dinner

Recipe card for Egg Cutlets with Just 2 Ingredients :: Cabbage Toast with Egg Cutlets :: Fried Egg :: Easy Dinner.

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Course: Breakfast

Ingredients Method

Ingredients

20g Unsalted Butter: Adds a rich, creamy base to the sauce. Alternatively, use cooking oil.
10g (1 Tbsp) Flour: Helps thicken the sauce.
170ml Water: Used to adjust the sauce consistency.
15g (1.5 Tbsp) Brown Sugar: Adds sweetness to balance the flavors.
16g (2 Tbsp) Soy Sauce: Provides umami and a salty depth.
8g (1 Tbsp) Vinegar: Adds acidity and brightness.
30g (2 Tbsp) Ketchup: Contributes a tangy flavor and slight sweetness.

Method

Preparation

In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the water, whisking continuously to prevent lumps.
Stir in the brown sugar, soy sauce, vinegar, and ketchup. Continue to cook, stirring frequently, until the sauce thickens and becomes smooth. Set aside.
In a bowl, beat the eggs with a pinch of salt and pepper. Place the bread crumbs in a separate bowl.
Heat a generous amount of cooking oil in a frying pan over medium heat.
Dip each egg into the bread crumbs, ensuring it is fully coated. Then, dip it into the beaten eggs and coat again with the bread crumbs.
Fry the coated egg cutlets in the hot oil until they are golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the pan and drain on paper towels.
In a small bowl, mix together the mayonnaise, honey, and lemon juice until smooth. Adjust the sweetness or acidity to taste.
Butter the bread slices and toast them in a pan or toaster until golden and crispy.
Spread the mayonnaise sauce evenly over the toasted bread slices.
Layer the cheddar cheese on top of the mayonnaise sauce.
Add the pickle cucumber slices and sliced cabbage on top.
Drizzle 1.5 tablespoons of the egg cutlets sauce over the assembled toast.
Place the fried egg cutlets on a serving plate. Serve alongside the cabbage toast, optionally garnished with extra egg cutlets sauce if desired.

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