Kimchi Avocado Toast with Fried Egg
A vibrant and satisfying toast featuring creamy avocado, tangy kimchi, and a perfectly fried egg, all atop crispy sourdough. This dish offers a delightful balance of textures and flavors, making it an ideal choice for a hearty breakfast, brunch, or a light main course.
Ingredients
- •4 slices Thick-cut sourdough bread
- •2 large Ripe avocados
- •1 cup Napa cabbage kimchi
- •4 Large eggs
- •2-3 tablespoons Vegetable oil (or other neutral oil)
- •2 tablespoons Unsalted butter (optional, for toast)
- •To taste Flaky sea salt
- •To taste Freshly ground black pepper
- •1 teaspoon Toasted sesame seeds (for garnish)
- •1/2 teaspoon Gochugaru (Korean chili flakes, for garnish, optional)
- •1 stalk Green onions (thinly sliced, for garnish, optional)
- •1 teaspoon Sesame oil (for garnish, optional)
Instructions
- 1.
Prepare the Avocado Mash: In a medium bowl, scoop out the flesh of the ripe avocados. Mash with a fork until desired consistency is reached (chunky or smooth). Season with a pinch of flaky sea salt and freshly ground black pepper. Set aside.
- 2.
Prepare the Kimchi: If the kimchi pieces are very large, roughly chop them into bite-sized pieces. If desired, you can gently squeeze out a little excess liquid, but don't overdo it as the juice adds flavor.
- 3.
Toast the Bread: Heat a large skillet or griddle over medium heat. If using butter, melt 1 tablespoon of butter in the skillet. Place the sourdough slices in the skillet and toast for 2-3 minutes per side, or until golden brown and crispy. Alternatively, use a toaster. Set the toasted bread aside.
- 4.
Fry the Eggs: In the same skillet (or a separate non-stick pan), add 2-3 tablespoons of vegetable oil and heat over medium-high heat. Once the oil is shimmering, carefully crack the eggs into the pan, making sure they don't touch. Cook for 2-3 minutes for runny yolks, or longer for firmer yolks, basting with hot oil if desired for crispy edges. Season with salt and pepper. You might need to fry the eggs in two batches.
- 5.
Assemble the Toast: Evenly spread the mashed avocado over each slice of toasted sourdough.
- 6.
Layer the Kimchi: Spoon a generous amount of chopped kimchi over the avocado on each toast.
- 7.
Top with Egg: Carefully place one fried egg on top of the kimchi on each toast.
- 8.
Garnish and Serve: Garnish with toasted sesame seeds, a sprinkle of gochugaru, thinly sliced green onions, and a drizzle of sesame oil, if using. Serve immediately.
Tips
- 💡Use ripe avocados for the best creamy texture. Test for ripeness by gently pressing; it should yield slightly.
- 💡Don't overcrowd the pan when frying eggs to ensure even cooking and crispy whites. Fry in batches if necessary.
- 💡Adjust the amount of kimchi to your preference for tanginess and spice. For a milder flavor, rinse the kimchi lightly before chopping.
- 💡For extra flavor and richness, toast the bread in butter or a little olive oil in a pan instead of a toaster.
- 💡Serve immediately to enjoy the warm, runny yolk and crispy toast before it gets soggy.
Recipe from TheCookbook.ai
Created by Basil Roux