Kimchi Avocado Toast with Egg (Edit recipe)

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Toasted sourdough bread topped with protein, healthy fats, and flavorful kimchi. Use gluten-free deli style sourdough if needed.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 1

Ingredients

1 pieces Sourdough Bread, slice Sourdough Bread/Gluten-Free on the thicker side), sliced
.5 Avocado
2-3 Eggs, large
1-2 Tbsp Butter, Unsalted
1 pinch Sea Salt
2 - 3 pieces Kimchi
1 Tbsp Extra Virgin Olive Oil
1 pinch Maldon Sea Salt Flakes, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toast the bread in a dry skillet until both sides are slightly golden.
Once the bread has been toasted, remove from the heat and onto a plate.
Slice or mash 1/2 of the avocado onto the toasted bread. You may need to use more than half if the bread is a larger slice.
Crack and scramble to eggs in a medium size bowl. Season with salt if desired.
Heat a medium size skillet and add 1-2 tbsp of butter, then add the eggs and scramble until they are just set. Remove the eggs from the skillet and place over the avocado.
Top the eggs with the kimchi using as much as you like.
Drizzle a bit of extra virgin olive oil onto the toast, then sprinkle with some sea salt flakes if desired.

Notes

I like to use Schar Gluten-Free Sourdough Slices for this recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	351
Fat:	27 g
Carbohydrates:	23 g
Protein:	10 g
Cholesterol:	30 g
Sodium:	1361 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.