breakfast
Gochujang, Kimchi, and Cheese Loaded Toast
Info
Sourdough toast slathered with garlicky gochujang butter, topped with tangy kimchi and melted cheese, then grilled until golden and bubbling. Finished with a crispy fried egg for the ultimate savoury brunch bite.Ingredients
Method
Ingredients
- 2 large slices sourdough
- 4 tbsp kimchi, roughly chopped and squeezed of excess liquid
- 100g grated cheddar
- 100g grated mozzarella
- 2 eggs
Garlic Gochujang Butter:
- 4 tbsp softened butter
- 2 tsp Bart Gochujang Paste
- 1 tsp Bart Garlic Paste
To finish:
- Sliced spring onions
- Toasted sesame seeds
Method
1. Mix softened butter with gochujang paste and garlic paste until smooth.
2. Spread the garlic gochujang butter over one side of the sourdough slices.
3. Toast the bread, buttered side up, under the grill until golden and crisp.
4. Layer on the chopped kimchi, then pile on the cheese.
5. Grill until the cheese is melted, bubbling, and golden at the edges.
6. In a separate pan, fry your egg until the edges are crispy and the yolk is still runny.
7. Top the toast with the fried egg.
8. Garnish with spring onions and sesame seeds. Serve immediately.
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