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Korean Isaac Toast

Prep Time 15 mins
Cook Time 20 mins



  • 2 kiwi fruits
  • 40g fresh pineapple
  • 1 cup vegan mayonnaise
  • 1/3 cup rice malt syrup
  • 1/4 white onion
  • 1/2 tsp salt


  • folded vegan brekky egg I make double what is listed in my recipe and store in a jar for up to 3-4 days in the fridge
  • vegan ham or bacon
  • vegan cheese
  • vegan butter, for frying
  • cabbage, very finely shredded
  • pickles
  • sweet corn kernels
  • white bread
  • vegan butter
  • kiwi sauce
  • black salt


  • Place all sauce ingredients into a blender and blend together until smooth. It’ll be a bit liquidy but that’s okay, keep in the fridge for up to a week - it gets thicker over time!
  • Butter 2 slices of bread on both sides and set aside.
  • Cook your vegan egg by melting butter in a fry pan. Pour in just enough batter to cover the base of the pan when you swirl the pan around. Sprinkle some corn kernels into the centre. Cook for a few minutes until the top is no longer shiny or liquidy, then you can fold in the edges to make it a square shape. Flip, cook for a further 1-2 minutes. Place a piece of cheese on the top and move your egg to the side of the fry pan. Add your vegan ham or bacon to the pan to heat through and then pile on top of the egg and cheese. Remove from heat.
  • Toast your toast in the pan for a few minutes each side until golden brown.
  • To assemble, spread a little kiwi sauce on both pieces of bread. Top with the egg and ham stack, pickles and a small handful of cabbage. Sprinkle some black salt on and drizzle with some more kiwi sauce.
  • Close up your Isaac Toast and EAT AND ENJOY!!!!
Keyword Vegan
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