Western Food in Korea, Part Three

I've always loved Western-style bakeries in Asia. The bread dough favored by Asians is akin to challah - soft and buttery, light yet chewy. And the combinations of ingredients deemed appropriate for pastries is great -- corn, tuna, whatever!

We were lucky enough to have a "Paris Baguette" at the base of the building where we were staying.

Above is a vegetable breakfast pastry from there -- ham, red pepper, cheese, ketchup, and mayonnaise. To the left is a breakfast sandwich with egg salad, ham, and American cheese.

At a place in Itaewon (the ex-pat district) we got this breakfast wrap -- pieces of white bread with the crusts cut off wrapped around fried eggs, ham, cheese, lettuce, tomato, pickles, and mayonnaise. Redneckhunter's brother thought it was one of the best egg sandwiches he'd ever had.