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Gilgeori Breakfast Toast

using Jamaican cabbage leftovers
Servings 1


  • 1/2 cup leftover cooked cabbage, scallion, carrot, and other vegetables of choice from creole or Jamaican cabbage
  • 1 egg
  • 2 slices white bread (I used Dave's organic white done right)
  • butter for browning bread
  • 1 slice deli ham
  • 1 slice cheddar cheese
  • blackberry jam, mayonnaise, and ketchup for finishing


  • With a fork, mix together cooked cabbage medley with egg and a little salt and pepper. Melt butter in a skillet and pour veggie-egg mixture into it, cooking like an omelet and flipping to cook on both sides. Remove to a plate.
  • Add a little more butter to the skillet and add bread, browning and lightly toasting on each side. Remove to plate and spread with jam (you can also use sugar here but the jam is really nice).
  • Return cooked egg and vegetables to warm skillet and top with ham and cheese until warmed and melted slightly. Scoop up with a spatula and layer on one slice of bread. Squeeze ketchup and mayonnaise on, top with remaining slice of bread, and eat!