Ingredients
Method
- Toast the bread and set it aside.
- Place a nonstick pan over medium heat, add the oil, and allow it to reach temperature.
- Form the kimchi into two rough circles on the pan to create wells for the eggs, ensuring the pan is hot enough to make the kimchi sizzle.
- Crack an egg into the center of each kimchi circle and season with a pinch of kosher salt. Cover and cook for 2 to 3 minutes until the whites are fully set.
- Transfer one egg onto each piece of toast. Drizzle with chili oil, add extra kimchi as desired, garnish with basil or mint, and finish with black pepper. Serve immediately.
Notes
Kimchi Choice: I always reach for the oldest, most fermented jar in my fridge for this because the extra acidity cuts through the richness of the yolk perfectly.
Heat Management: I learned the hard way that if the pan is too hot, the kimchi burns before the whites set, so keep your heat at a steady medium and trust the sizzle.
Herb Selection: While basil is classic, I personally love using torn mint because its cool freshness provides a brilliant contrast to the spicy chili oil.
Pan Selection: I highly recommend using a reliable nonstick skillet for this to ensure those crispy kimchi edges slide right onto your toast without sticking.
Bread Options: A thick slice of toasted sourdough is my go-to since it has the structural integrity to hold up under the juicy kimchi and runny egg.
Extra Crunch: If you want even more texture, I suggest adding a sprinkle of toasted sesame seeds right at the end for a nutty finish that ties the flavors together.