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For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich. Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart. By replacing the meat with kimchi, the flavors in the sandwich are awakened. If your fridge isn’t always stocked with kimchi, you can also use another pickled vegetable, like sauerkraut or chopped pickled peppers or dill pickles.
Ingredients
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1large egg 1/2teaspoon soy sauce 1tablespoon unsalted butter, plus more for toasting 1brioche or potato bun, or 2 slices milk bread, brioche or white sandwich bread 2tablespoons chopped kimchi 1slice Cheddar
Directions
In a small bowl, beat together the egg and soy sauce with a fork until combined. Set by the stove. In a medium (10-inch) nonstick skillet, melt a little butter over medium. Add the cut sides of the bun and toast until golden, 1 to 2 minutes. Transfer to a plate, cut-sides up. (If using bread slices, toast just one side of the slices and transfer to a plate toasted-sides down.) To the same skillet, add 1 tablespoon butter and the kimchi over medium. Cook, stirring often, until the liquid has evaporated and the red color has darkened slightly, 1 to 2 minutes. Pour in the egg and swirl the skillet so the egg coats the bottom of the skillet. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, less than 1 minute. Remove from heat, fold the egg in half and then in half again. Transfer to the bottom bun, then add the top bun. Let sit for about 30 seconds to allow the cheese to melt before digging in.
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