Kimchi & Fried Egg Sandwich

I don’t use the term, “breakfast of champions lightly”, but it would be appropriate to call yourself a champion if you ate this for breakfast. If you’re a cognoscente of the sandwich then you’ll know that the general rule is – the sloppier and messier the sandwich, the more delicious it’s likely to be. A kimchi & fried egg sandwich is not an elegant affair, which isn’t to say that it isn’t a sinfully delicious one.

Creamy egg yolk, crispy fried egg white and funky, tangy kimchi is seriously a match made in heaven. This is my choice of breakfast for when I’m wanting to set myself up for a great day, but it’s perfect for brunch, lunch or dinner with the addition of some protein like Korean bulgogi (thinly sliced strips of marinated beef).

Have fun with assembling this sandwich; you could add sliced spring onions, sesame seeds, dried fish flakes or perhaps a smearing of cream cheese, spiked with the Kimchi juice. The only prerequisite for this sandwich is the right kind of bread, it needs to be thick and able to house the fillings without falling apart. A fresh baguette tradition is my choice of bread as it has the perfect hard crust, chewy interior and carries the punchy flavours perfectly.

Make your own kimchi ahead of time with my ultimate kimchi recipe.

This really is my idea of a the perfect sandwich.

Kimchi & Fried Egg Sandwich

5 from 1 vote

Course: Breakfast, Brunch, LunchCuisine: KoreanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Creamy egg yolk, crispy fried egg white and funky, tangy kimchi is seriously a match made in heaven. This is my choice of breakfast for when I’m wanting to set myself up for a great day.

Ingredients

• 2 eggs

• 1 tbsp sesame oil

• 3/4 cup kimchi, roughly chopped

• 2 tbsp Siracha mayo

• chilli oil, to serve

• 1 tbsp coriander, chopped

• 1 crusty baguette or 4 thick slices of country style bread. Toasted or untoasted – your choice

Directions

• To make your crispy fried eggs, crack your eggs into a small bowl or ramekin. Warm a non-stick pan over a medium heat till hot. Add the oil to the pan and swirl around. Carefully pour the eggs into the hot oil, watching out for the hot oil that’s likely to spit.
• Let the egg cook, gently tilting the pan occasionally to redistribute the oil, until the edges are crisp and golden and the yolk is cooked to your liking, about 2 minutes for is perfect for me.
• Whilst the eggs are cooking, slice your baguette in half and smear generously with the Sriracha mayo.
• Pop the fried eggs onto of the mayo in the baguette, top with kimchi, a drizzle of chilli oil and sprinkling of fresh coriander.
• Enjoy immediately – have a towel to hand to mop up the mess or just enjoy the delicious mess.