Korean BBQ Fried Egg & Avocado Sandwich
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Korean
Author:
Curio Kitchen
Servings
Serves 1 but can be multipied
Prep Time
5 minutes
Cook Time
5 minutes
Calories
350
This sandwich is a spicy antidote to HANGRY — it takes no time to make and hits all the marks for satisfaction. The hot and umami flavors of our Korean BBQ bloom in the oil as you cook the egg, netting something akin to a chile-crisp egg, which is a perfect complement to creamy avocado! Serve with kimchi or a lightly pickled cabbage slaw alongside.
Ingredients
For the sandwich
- 1 slice hearty bread, toasted
- Slices from half an avocado
-
Sea Salt
- 1 scallion, white and green parts thinly sliced
-
Korean BBQ for sprinkling
Directions
Set up the sandwich
Set the toast on a plate and top it with the avocado slices. Sprinkle with a pinch of salt. Set aside.
Cook the egg
For a sunny-side-up or over-easy egg,* put the oil into a small, heavy skillet set over medium heat and add the Korean BBQ and a pinch of salt. When the oil begins to bubble around the chile blend, stir the oil once, then crack the egg into the oil and cook until the whites are opaque, and the yolk has just begun to set (then flip for over easy). Remove the skillet from the heat.
Finish the sandwich
Put the egg on top of the avocado and toss on the scallions. Scoop a spoonful of chile oil out of the skillet and drizzle it over the sandwich. Sprinkle with by a pinch more Korean BBQ.
Recipe Note
Note: If you prefer a fully cooked yolk, wait to add the Korean BBQ until the first side of the egg is cooked and you flip the egg over. Try to sprinkle the spice both on the egg and into the oil. This timing will help you avoid burning the spices.
Dejar un comentario