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Microwave Gilgeori Toast: Korean Egg and Carrot Sandwich

Easy
No Bake

This egg and carrot sandwich is a quick, flavorful spin on Korean street toast (Gilgeori Toast). It layers a savory egg filling with shredded or pickled carrots and melty cheese for a warm, satisfying sandwich. The whole recipe comes together in minutes using a microwave-safe bowl, making it a perfect option for busy mornings, a simple lunch, or an easy snack on the go.

Microwave egg frittata sandwich with carrots

Table of Contents

Why this recipe works

  • Ready in minutes using a microwave
  • Simple, minimal ingredients
  • Healthy, filling option for brunch or lunch
  • Easy to customize to taste and diet

Ingredients Used to Make Egg & Carrot Sandwich

Notes: ingredients are common and easy to find at most grocery stores.

  • 2 large eggs
  • Pinch of salt
  • 1/4 cup shredded cheese (mozzarella, cheddar, or your choice)
  • 1/4 cup shredded carrots (or pickled carrots for extra tang)
  • 1/2 teaspoon dried oregano or other dried herb (optional)
  • 2 slices sandwich bread
  • 2 teaspoons mayonnaise or cream cheese to spread on bread
Microwave egg frittata sandwich with carrots

Korean-Style Egg & Carrot Sandwich (Microwave)

This microwave egg and carrot sandwich is my quick take on Korean street toast. Pickled carrots add a pleasant tang, but fresh shredded carrots work well too. It’s cheesy, savory, and simple to make — ideal for busy mornings or a homemade lunch.
Prep Time
5 mins
Cook Time
3 mins

Equipment

  • Microwave-safe bowl with lid or a vented microwave container
  • Silicone spatula or spoon

Ingredients

Egg Filling

  • 2 large eggs
  • 1 pinch salt
  • 1/4 cup shredded mozzarella or cheese of choice
  • 1/4 cup shredded carrots (or pickled carrots)
  • 1/2 tsp dried oregano or other herb (optional)

Bread

  • 2 teaspoons mayonnaise or cream cheese
  • 2 slices sandwich bread

Instructions

  1. In a microwave-safe bowl, whisk the eggs until smooth.

    Whisk eggs in bowl
  2. Stir in salt, shredded cheese, shredded carrots (or pickled carrots), and the herb until evenly combined.

    Egg mixture with carrots and cheese
  3. Cover the bowl with a lid or plate and microwave on high for about 3 minutes. If your cover doesn’t vent, leave a small gap to allow steam to escape.

    Microwaving egg mixture
  4. Let the cooked egg sit for 1 minute, then use a silicone spatula to remove it from the bowl. Allow it to cool until it’s easy to handle.

    Cooked egg mixture cooling
  5. While the egg cools, spread 1 teaspoon of mayonnaise or cream cheese on each slice of bread.

    Spread mayo on bread
  6. Place the cooled egg filling onto one slice of bread and top with the second slice. Trim the crusts if you prefer, then slice the sandwich in half.

    Assembled sandwich
  7. Serve immediately for the best texture, or wrap and take it with you for a quick lunch or snack.

    Sliced sandwich ready to eat

Video

Nutrition (approx.)

Calories: 394 kcal • Carbohydrates: 30 g • Protein: 24 g • Fat: 19 g • Sodium: 683 mg

Recipe Variations and Optional Add-Ins

  • Try different breads — sourdough, whole wheat, or brioche each give a unique texture and flavor.
  • Add other vegetables — finely chopped onion, chives, mushrooms, or spinach mix well into the egg filling.
  • Swap the cheese — cheddar, Swiss, or Parmesan offer different richness; use a melty cheese for best results.
  • Make it spicy — a dash of hot sauce, crushed red pepper, or a smear of gochujang pairs nicely with the carrots.
Sandwich variations

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