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Eggs are whisked and kimchi, shredded carrot and green onion are added before the omelet is cooked. Removed from pan Dempster’s® White Bread is spread with butter and pan fried until golden. Top with sliced ham and cheese and mayo or ketchup if desired before sandwiching together for a tasty breakfast with a crunch!

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  • 4 slices Dempster’s® White Bread
  • 4 eggs
  • 2 tsp (10 mL) soy sauce
  • 1 tsp (5 mL) sesame oil
  • 3 tbsp (45 mL) butter, divided
  • 3/4 cup (175 mL) shredded carrot
  • 1/3 cup (75 mL) finely chopped kimchi
  • 2 green onions, thinly sliced
  • 4 slices ham
  • 2 slices Swiss cheese
  • 2 tbsp (30 mL) mayonnaise


Whisk together eggs, 1 tbsp (15 mL) water, soy sauce and sesame oil.
Melt 2 tbsp (30 mL) butter in nonstick skillet set over medium-high heat; pour in egg mixture.
As eggs set around edge of skillet, gently push cooked portions toward center of skillet with spatula, tilting and rotating skillet to allow uncooked egg to flow into empty spaces.
Sprinkle with carrot, kimchi and green onions.
When eggs are almost set but still look moist, fold omelette in half using spatula.
Cook for 1 to 2 minutes, then slide omelette onto cutting board; cut in half.
Meanwhile, heat large skillet over medium heat.
Spread remaining butter over both sides of bread.
Pan-fry bread slices for 1 to 2 minutes on each side or until golden brown.
Spread mayonnaise over 2 slices of bread.
Top each slice with ham, cheese, and half of the omelette.
Cap with remaining bread.

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