Kimchi Eggy Bread
I’ll be honest, kimchi in pretty much anything gets my vote (well almost, there are exceptions of course, hyperbole will get me in trouble, one day…) I simply love the hot, sour tang of this Korean fermented cabbage. We make our own with pear and carrot in the mix too, burping and fizzing away in a large jar until you reach your tanginess, at which point you transfer it to the fridge to slow the fermentation process down. Here in this recipe, I’m suggesting you use gochujang whisked into the usual eggy bread preparation then fry both the eggy bread and kimchi along with some sesame seeds and spring onions and another egg for a really tremendously, but brilliantly speedy meal. I could probably eat this for breakfast, brunch, lunch or dinner at least once a week. So very delicious.
INGREDIENTS
Serves 2
For the gochujang eggy bread:
1 egg
1-2 tsp gochujang
1 tbsp whole milk
½ tsp soy sauce
4 slices of thickly sliced white or sourdough bread
1 tbsp oil
For the fried kimchi & toppings:
100g kimchi, chopped
2 eggs
2 spring onions, thinly sliced
1 tsp toasted sesame seeds
1/2 tsp sesame oil
METHOD
In a shallow bowl, whisk together the egg, gochujang, milk and soy sauce.
Dip each slice of bread in the mixture, letting it soak for 20–30 seconds on each side without getting too soggy.
Heat 1 tbsp of the oil in a large non-stick frying pan over medium heat. Fry the soaked bread slices for 2–3 minutes per side, until golden and slightly crisp. Keep warm.
Add the remaining oil and fry the kimchi for 2–3 minutes, until sizzling and slightly caramelised.
Push the kimchi to the edges of the pan and add the eggs and fry to your liking, then sprinkle with the spring onion, sesame seeds and drizzle with sesame oil.
Divide the eggy bread between two plates. Top each with the fried kimchi and egg.