Cheesy French Toast With Kimchi
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:
1 serving
- 1 large egg
- ½ teaspoon soy sauce or ¼ teaspoon kosher salt (such as Diamond Crystal)
- 1 scallion, thinly sliced
- Black pepper
- ⅓ cup roughly chopped drained vegan or regular kimchi (about 2½ ounces)
- ¼ cup (1 ounce) grated American cheese or Cheddar (about 1 slice)
- 2 slices soft white bread, preferably brioche or sourdough
- ½ tablespoon unsalted butter
Preparation
-
Step 1
In a medium shallow bowl, add the egg and soy sauce and whisk together until completely smooth. Add the scallions and a few turns of black pepper and whisk to combine.
-
Step 2
In a small bowl, combine the kimchi and grated cheese. (If you are using sliced cheese, tear it up.)
-
Step 3
Place the two slices of bread on a cutting board and top one with the kimchi and cheese mixture. Place the other slice of bread on top to create a sandwich.
-
Step 4
Dip one side of the sandwich into the egg mixture and leave for 30 seconds. Carefully flip the sandwich over (making sure the filling doesn’t fall out) and soak the other side in the remaining egg mixture, leaving it while you prepare your skillet.
-
Step 5
Heat a medium nonstick skillet on medium for 1 to 2 minutes until it is hot. Add the butter and swirl to melt. Place the eggy sandwich into the pan, cover with a lid and cook for 2 minutes until it is golden. Flip the sandwich over to cook the other side, covering with a lid and leaving for 2 to 3 minutes, until the bread is golden and the cheese is melted.
-
Step 6
Slice in half and eat while warm.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
dona
Couldn’t you dip 1 slice of bread into the scrambled eggs and place in the hot pan. Top with cheese kimchi mix . Top with the second slice that’s also been dipped. Seems like it might be a little less messy than trying to keep the grated cheese mix in the sandwich while dipping and flipping.. Sounds so good- I’m trying it for lunch tomorrow.
Glen Grayson
Instead of flipping the assembled sandwich over to dip the other side in the egg mixture, why not just dip the second slice of the bread into the egg mixture, and set it on top, and then move the whole sandwich to your skillet?
JPriddy
Yum! I forgot completely about the green onions, which I was saving for enchiladas tomorrow anyway. I used Manchego cheese, and 2-3 minutes is absolutely not enough time on each side over low heat with a cover—try 3-5. I make all sorts of grilled cheese, long and slow is the rule.
mimi
Made exactly as written by weight but doubled for two. Egg dipping is not as tricky as comments are making it out to be - just flip with a spatula following the instructions and you’re good. Easy, quick, and different. Will make again, probably w more cheese next time (maybe up to twice as much)
Andrea Preisinger
Restaurant trick with grilled cheese and quesadillas to make sure the cheese is melted. Heat them up before grilling. At a restaurant they are kept wrapped in foil in a low oven. At home you can simple put in the microwave for 30 seconds before grilling.
Jethrine
I solve the cheese melt problem by making grilling the bread first and then dropping grated cheese directly in the pan for a few moments as it cools. Mop up the melted goo with one slice of the bread. Go to is grated parmesan straight from freezer with softer refrigerated cheese on top. Must use non-stick plan.
Bill
Unique, but not French toast. The assembly is more akin to a croque monsieur. In my preparation the kimchi just dominated any other flavors and negated the value of adding egg, scallion, or brioche. I may try regular French toast with a side of kimchi for a breakfast dish.
Shannon
When I make any variety of stuffed french toast, I use a firm, unsliced bread. I cut a double-wide slice and make a slit in the crust on one side, then slide whatever I want in the middle, soak it in the egg mixture, flip it, soak it on the other side, then fry it. If I have any leftover egg, I drizzle it onto the slices while the first side cooks. Works great. My favorite stuffing is Cambozola cheese and thinly sliced apple. Then spread some Davina Fig and Orange Spread and enjoy.
Andrea Preisinger
Restaurant trick with grilled cheese and quesadillas to make sure the cheese is melted. Heat them up before grilling. At a restaurant they are kept wrapped in foil in a low oven. At home you can simple put in the microwave for 30 seconds before grilling.
oraz
great!!
KC
Absolutely divine! Simple and tasty. Would be great to dip this in sundubu.
Madi
Very good Sunday Breakfast! pairs well with a bowl and a coke zero.
Madi
So good pairs well w a stizzy and a coke zero
zoz
When I saw the photo, I thought those were sliced jalapeños rather than onions. I realized my mistake, but still used pickled jalapeños. Amazingly good!
Tiipiloo
Really good with leftover challah and fresh-grated cheddar cheese. Agree with long and slow cooking to get full melt and browning.
Good weekend breakfast.
Lisa
Easy to make (easier to flip than described) but I didn’t like it as much as I thought I would. Too eggy
Carolb
Delicious, doubled for two! Made quick mock kimchi with German sauerkraut and kimchi spice paste mix. Cooked on12" CI pan pressing down with CI grill press rather than cover. Poured leftover batter on sandwich. What went on the pan added a lovely crunchy taste. Came together very quickly.
AP
Delicious. Made as written x2, and served with a green salad for dinner. Will definitely make again - my partner approved. Dipping & flipping was no trouble at all.
AG
This was great. I added some artichoke spread to the cheese and kimchi to make it more of a paste.
Pissaladière
Hetty McKinnon speaks my food language! Or I'm learning hers. Either way, this is a sandwich to be savored without distraction. Or company, unless they understand your kimchi habit.
mimi
Made exactly as written by weight but doubled for two. Egg dipping is not as tricky as comments are making it out to be - just flip with a spatula following the instructions and you’re good. Easy, quick, and different. Will make again, probably w more cheese next time (maybe up to twice as much)
Private notes are only visible to you.
Advertisement