Also from Aaron & Claire, this recipe is quicker and has fewer moving parts than the previous one, but is also a lot harder, physics-wise -- especially if you have large eggs and small toast. It may be worthwhile to slice a second piece of meat into strips and use them to create a sort of dam around the edges rather than just relying on the mayo.

Korean Breakfast Egg Toast

Aaron & Claire

Ingredients

• 1 slice of bread
• sweetened condensed milk
  
• 1 slice of ham or bologna
• mayonnaise
  
• 1 egg
• salt
• pepper
• parsley

Directions

1. Spread sweetened condensed milk on the bread.
2. Top with a slice of meat.
3. Use the mayo to make a wall around the edge. Depending on the bread:egg ratio, you may also need to use structural meat to raise the edges of the ham slice.
4. Crack the egg into the middle, trusting the mayo (and structural meat) to keep it in place.
5. Season with salt, pepper, and parsley.
6. Cook in a convection oven at 350°F for 10 minutes.