I was trying to think of what to call this sandwich, and “ETC” came to mind – egg, tomato and cheese. Pretty straightforward, no? This is something I threw together one morning when I realized I didn’t have any avocado left. As with my other favorite breakfast sandwich, cook the egg just enough that the warm yolk explodes when you bite down and moistens the inside of the bread. If you’re in Korea, please do yourself a favor and go to your nearest Paris Baguette (which is probably right down the street) to get the ‘Pumpkin Sesame Seed’ sliced bread. It’s amazing with basically any kind of sandwich you are making. You’re welcome.