Korean Street Toast:

• In a bowl, mix cabbage, green onion, salt, pepper, and cayenne until the mixture is soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.
• Melt ⅓ of your divided butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Transfer to a plate.
• Melt the remaining butter in the same skillet over medium heat. Add the cabbage/egg mixture; cook until the egg set and starts to become firm then flip over and continue to cook until golden brown, 1 ½ to 2 minutes per side.
• Portion to fit the bread and place onto the bottom bread slice and sprinkle with sugar.
• Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with cheddar slice; cook until melted, about 1 minute.
• Place ham and cheese on top of the egg; top with ketchup, mayonnaise, and the remaining slice of bread. Cut in half and serve.
• In a blender, combine the fresh or frozen strawberries, ripe banana, milk, and honey (if using).
• If you prefer a thicker smoothie, add a handful of ice cubes to the blender.
• Blend all the ingredients until smooth and creamy.
• Taste the smoothie and adjust the sweetness by adding more honey if needed.
• Pour the strawberry banana smoothie into glasses.
• Serve the smoothies alongside the Korean Street Toast for a delicious and satisfying meal. Enjoy your meal!