Kimchi, egg and avocado on sourdough, healthy baking

Kimchi, egg and avocado on sourdough, healthy bakingIssy Croker

F&W Pick: Kimchi, egg and avocado on sourdough

healthy baking

Author: Jordan Bourke

Photography by Issy Croker

Orion Books, €28

Delivered in a pared back simplistic style, Jordan Bourke’s latest culinary collection reflects the ethos of producing natural, wholesome, nourishing food without all the additives. The easily accessible guide offers step-by-step instructions to cooking free from refined sugar, with savoury tarts, breads and baking treats scattered amongst the pages. You’ll struggle to buy a loaf in the shop again…

Kimchi, egg and avocado on sourdough

Serves 2

  • 2 tablespoons olive oil, for frying
  • 200g kimchi, chopped into bite-size pieces
  • 1 teaspoon honey
  • ½ teaspoon roasted sesame seed oil
  • 2 eggs
  • 2 large slices of spelt sourdough bread
  • 1 small garlic clove, peeled
  • Extra virgin olive oil, to drizzle
  • 1 avocado, stoned and sliced
  • 80g feta, broken into chunks
  • Sea salt and pepper
  1. Heat 1 tablespoon of the oil in a large frying pan over a high heat. When very hot, add the kimchi and fry for 3–4 minutes, stirring from time to time, until it starts to caramelise. Turn down the heat a little, add the honey and sesame seed oil and fry for another minute.
  2. Remove from the heat and leave to one side. Heat the remaining tablespoon of oil in another frying pan over a high heat. When hot put in the eggs and fry for 3–4 minutes, until the egg whites are crispy around the edges and the egg yolks are still a little runny.
  3. Toast the sourdough, then scrape the garlic over the top of each piece of toast, rubbing it into the surface. Season with a small pinch of salt and drizzle over some extra virgin olive oil.
  4. Spoon the kimchi over the toast, and top with the avocado, fried egg and feta. Season with a little pepper and serve immediately.