Full of protein and healthy fats, this kimchi avocado toast with egg is filling and the perfect way to start your day.
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I love a good toast for breakfast. My go to bread is sourdough (I love this gluten-free one). The beauty of toast for breakfast is that you can top it with whatever you want. It can be savory like this Ricotta Tomato Basil Toast with Balsamic Drizzle or sweet like this Gluten-Free Eggnog French Toast. Either way toast for breakfast is delicious.
Ingredients
Sourdough Bread – Use thick slices of regular or gluten-free sourdough bread. I love this gluten-free sourdough bread.
Avocado – Depending on how big your slice of bread is you will need at least 1/2 of an avocado.
Eggs – You will need 2-3 eggs, depending on how much you want to load your sandwich.
Butter – This is optional but to coat the pan before adding the eggs. You can use salted or unsalted.
Salt – Fine sea salt or regular table salt. You can also top the finished toast with sea salt flakes.
Kimchi – Use your favorite brand. I love the Mother In Laws Kimchi brand.
Instructions
- Toast the bread in a dry skillet until both sides are slightly golden.
- Once the bread has been toasted, remove from the heat 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.
Recipe Tip
- You can toast the bread in a toaster if it fits or use a toaster oven.
Kimchi Avocado Toast with Egg – Quick and Healthy Recipe
Ingredients
- 1 slice Sourdough Bread/Gluten-Free Sourdough Bread sliced on the thicker side
- 1/2 Avocado
- 2-3 Eggs, large
- 1-2 tbsp Butter, unsalted
- 1 pinch Fine sea Salt
- Kimchi
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch Sea Salt Flakes (optional)
Instructions
- 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.
