Korean Kimchi and Egg Toast

Toast the 2 slices of sourdough bread to your desired crispness. Set aside.

In a medium non-stick skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 1/2 cup of chopped kimchi and sauté for 3-4 minutes, stirring occasionally, until it becomes slightly crispy and fragrant.

Push the kimchi to one side of the skillet. Crack 2 large eggs into the empty side of the skillet and fry them to your preference (sunny-side up, over easy, etc.).

While the eggs are cooking, spread 1/2 teaspoon of gochujang evenly over the toasted bread slices.

Once the eggs are cooked, carefully place one fried egg on each slice of gochujang-smeared toast. Top with the sautéed kimchi.

Drizzle each toast with 1/2 teaspoon of sesame oil and garnish with 1 tablespoon of sliced scallions before serving immediately.