Bowery Bok Choy with Kimchi and Egg on Butter Toast

Prep: 5 minutes | Cook: 15-20 minutes Serves 2

In Korean cuisine, kimchi is a jack-of-all-trades condiment, lending a spicy and sour pop to a variety of dishes. Here, it meets Bowery Bok Choy to take a typical breakfast of eggs and toast from basic to brilliant. 

  • 2 tablespoons unsalted butter, divided
  • 2 slices country bread, sliced about 1-inch thick
  • 1 cup kimchi, chopped
  • Bowery Bok Choy, 4.0 oz
  • kosher salt
  • 2 large eggs
Recipe Preparation
  1. Melt 1 tablespoon butter in a medium skillet over medium heat until butter is foaming.
  2. Add bread and fry until golden brown on both sides, about 2 minutes per side. Set aside.
  3. In the same skillet, melt remaining butter over medium-high heat until butter is foaming. Add kimchi and cook, stirring frequently, until kimchi starts to caramelize on the edges, about 5 minutes. Add Bok Choy and toss to combine.
  4. Make 2 indentations in the greens mixture and crack an egg in each and season with salt. Cover with lid and cook until the egg whites are set, 3 to 4 minutes.
  5. Serve in the pan with toast.