Step 1

Slice cabbages thinly (or use a cabbage slaw mix), julienne carrots and cut green onions at an angle. You can just chop green onions but I like to slice it longer so you have more of a chew. See picture above. Set aside.

Step 2

If adding ham, slice ham into strips. (optional)

Step 3

In a bowl, add all the veggies, ham and eggs. Mix everything with a fork. Season with salt and pepper. Mix again and set aside.

Step 4

Coat bread slices with butter and brown both sides on a frying pan. For beginner cooks, you can read below on how to make butter toast. Others, skip to 5.

Step 5

Heat a non-stick frying pan on medium-low heat. Melt 1/2 of butter in the pan. Lift up the pan and swirl it around so the butter gets melted and distributed and not brown.

Step 6

As soon as the butter is melted, add bread slices to the pan. Let the bread absorb all the butter by wiping the pan with the bread slices.

Step 7

Add the remaining butter and as it melts, turn the bread over so the other side of the bread absorbs the butter. ** Note, the bread is not yet browned, we are just basically coating the bread with the melted butter on both sides first. Alternatively, if you have room temperature soft butter, you can spread the butter evenly on both sides of the bread and toast.

Step 8

Toast bread slices in the pan until they are nicely browned on both sides.

Step 9

Remove toasts onto a plate and sprinkle sugar on each. About 1/2 tsp for each slice.

Step 10

Melt some butter or oil in the same frying pan again on medium heat.  About 1.5 to 2 tsp butter or vegetable oil (per one side of bread). Until butter is all melted or oil (if using oil) is heated and moves around freely like water.

Step 11

Pour egg mixture from 3 onto the heated, buttered pan - when adding to the pan, pour onto the middle of the pan, starting from one edge to the other edge (forming a wide strip) - to make a rectangle. The width of the rectangle should be similar size to your bread. Some of the egg mix will flow out to the side of the pan - when that happens, just quickly push all the egg mix back into the center to keep the rectangle shape. See picture.

Step 12

As the egg is cooking, using a spatula cut through the center of the egg omelet so it becomes 2 squares - each square should be about the size of your bread.

Step 13

Lower the heat to medium-low and wait until most of the egg is cooked and no longer runny. Turn it over. It should be slightly browned. Cook other side until lightly browned too. Remove from heat and set aside.

Step 14

Squeeze some ketchup (or jam) onto one toast (on top of sprinkled sugar).

Step 15

Add one egg omelette on top of ketchup.

Step 16

Add a slice of cheese and spread some mayonnaise on top.

Step 17

Add another egg omelette on top of cheese with mayo.

Step 18

Optionally, add another slice of cheese and spread more mayonnaise + ketchup mixture (like I have in picture) or just squeeze a little bit of ketchup and mayonnaise separately instead.

Step 19

Turn the cheese over so the mayo+ketchup mix doesn't make the bread soggy.

Step 20

Top it with remaining slice of bread with the sugared side down. And that's it!