Kimchi Grilled Cheese Toast with Egg
Korean-style grilled cheese toast with aged kimchi, melted mozzarella, and a fried egg pressed between buttered milk bread, served with scallion and toasted sesame.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 200g aged kimchi, squeeze out juice. Thinly slice 2 spring onions. Whisk 4 eggs with 0.5 tsp salt and 0.5 tsp black pepper. Spread 40g softened butter on outer sides of all 4 bread slices. Mix 10ml Kewpie mayo and 10g gochujang on inner sides of both slices for each sandwich.
Build 1
Heat a wide skillet over medium-low. Lay one bread slice butter-side down. Scatter half the mozzarella (about 30g) over the gochujang side, pile half the chopped kimchi over cheese. Raise heat to medium-high. Repeat with second sandwich on the same skillet if it fits, or work in batches.
Fry
Pour half the whisked egg into pan beside first bread slice, cook 90 seconds until whites set but yolk stays runny. Slide cooked egg over kimchi layer, scatter remaining mozzarella (about 30g) over egg. Repeat with second sandwich if cooking in batches, or fry both eggs simultaneously if space allows.
Build 2
Top each bread slice butter-side up with its partner. Press gently with spatula, lower heat to medium. Grill 2 minutes until undersides turn deep golden and cheese begins melting.
Grill
Flip sandwiches carefully, grill 2 minutes until second sides turn deep golden and cheese pulls between layers, butter sizzling.
Rest and plate
Slide onto a board, rest 30 seconds. Cut diagonally, scatter scallions and 10g toasted sesame seeds over the open faces. Serve immediately.
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