Poached egg, kimchi and almond butter on sourdough toast
This flavour-packed vegetarian breakfast recipe tops slices of toasted sourdough with perfectly poached eggs, a rich almond butter and bright, vibrant kimchi to create a balanced dish full of contrasts. If you're short of time you can use shop-bought kimchi; just remember to check the list of ingredients for fish sauce if you're vegetarian.
First published in 2019
discover more:
Ingredients
Metric
Imperial
Kimchi (makes one large 700ml jar)
- 1 garlic clove, bashed and peeled
- 1 knob of ginger, 7cm in length, peeled and grated
- 1 tbsp of palm sugar, grated
- 1 tsp gochujang
- 2 tbsp of rice wine vinegar
- 1 tsp table salt
- 1/2 Chinese cabbage, core removed, finely chopped
- 1 fennel bulb, finely sliced
For the almond butter
- 100g of flaked almonds, toasted until very dark
- 3 tbsp of extra virgin olive oil
- 1/2 tsp sea salt
To serve
- 4 eggs
- 1/2 tsp white wine vinegar
- 4 slices of sourdough
- freshly ground black pepper
- coriander, finely chopped
- 1 pinch of salt
SAVE RECIPE
Method
1
If you're making your own kimchi, you will need to do this ahead of time so it has time to ferment. To make the kimchi paste, place the garlic, ginger, palm sugar, gochujang, vinegar and salt in a blender and blitz until you have a smooth paste
- 1 garlic clove, bashed and peeled
- 1 knob of ginger, 7cm in length, peeled and grated
- 1 tbsp of palm sugar, grated
- 1 tsp gochujang
- 2 tbsp of rice wine vinegar
- 1 tsp table salt
2
Place the cabbage and fennel in a clean bowl and pour the paste on top. Using gloves, massage the paste into the vegetables for 10 minutes to start drawing out the moisture
- 1 fennel bulb, finely sliced
- 1/2 Chinese cabbage, core removed, finely chopped
3
Pack the vegetables into a sterilised 700ml jar, pour over any liquid that was released into the bowl and cover the jar with cling film. Leave at room temperature for 3–5 days, then taste the kimchi to see if the flavour has developed to your liking – the longer you leave it, the stronger the flavour will be. When you're happy with the taste, cover with an airtight lid and refrigerate
4
To make the almond butter, place all the ingredients into a high-powered blender with a small blending container attached. Blitz until smooth
- 1/2 tsp sea salt
- 100g of flaked almonds, toasted until very dark
- 3 tbsp of extra virgin olive oil
5
To poach the eggs, bring a large pan of water to the boil and add a large pinch of salt. Crack the eggs into four separate bowls and add a few drops of vinegar to each. Whisk the boiling water so it swirls in a whirlpool, turn the heat down so the water is at a gentle simmer then slide in the eggs. Poach for 3–4 minutes. Remove with a slotted spoon and place on a warm plate
6
Toast the sourdough then top with the kimchi and eggs. Finish with a generous drizzle of the almond butter, a little black pepper and the chopped coriander
- 4 slices of sourdough
- freshly ground black pepper
- coriander, finely chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024