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.
Bowery Bok Choy with Kimchi and Egg on Butter Toast
Prep: 5 minutes | Cook: 15-20 minutes Serves 2
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 2 tablespoons unsalted butter, divided
- 2 slices country bread, sliced about 1-inch thick
- 1 cup kimchi, chopped
- Bowery Bok Choy, 4 oz
- kosher salt
- 2 large eggs
- Melt 1 tablespoon butter in a medium skillet over medium heat until butter is foaming.
- Add bread and fry until golden brown on both sides, about 2 minutes per side. Set aside.
- 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.
- 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.
- Serve in the pan with toast.