Kimchi Avocado Toast
Try this easy Kimchi Avocado Toast recipe loaded with soft-boiled eggs and crunchy sesame seeds for a flavorful, nutritious meal.
Ingredients
- 4 slices whole grain bread
- 1-2 large avocado ripe (depending on size of toast)
- 1/2 cup kimchi roughly chopped
- 2-4 soft boiled eggs (depending on size of toast)
- sesame seeds for garnishing
- salt and pepper to taste
- 1-2 tbsp lemon juice
- micro greens (optional) for garnish
Instructions
Cook the eggs
- Bring a pot of water to a boil. Gently lower in the eggs and boil for 6½ minutes for soft-boiled. When the timer goes off, carefully drop the eggs into the now-empty pot to crack the shells and break the membrane—this makes peeling easier. Immediately transfer them to an ice bath to stop the cooking. Peel and mash lightly in a bowl.2-4 soft boiled eggs
Assemble the toast
- Toast the bread until golden brown and crispy.4 slices whole grain bread
- Cut in half, remove the pit, and scoop into a bowl. Mash with a fork until smooth and season with lemon juice, salt, and pepper.1-2 large avocado, 1-2 tbsp lemon juice, salt and pepper to taste
- Spread mashed avocado evenly over each slice of toast. Top with a generous spoonful of chopped kimchi. Add the mashed egg on top and gently spread it over the surface.1/2 cup kimchi
- Sprinkle sesame seeds and add microgreens if using. Serve immediately and enjoy!sesame seeds, micro greens
Notes
- Adjust egg cooking time to your preferred yolk consistency.
- Use ripe but firm avocados for best texture.
- Kimchi adds spice and probiotics—swap with sauerkraut if preferred.
- Toast bread just before serving to keep it crisp.
- Store avocado and eggs separately to avoid soggy toast.
Nutrition
Serving: 2servings | Calories: 236kcal | Carbohydrates: 12g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 473mg | Potassium: 599mg | Fiber: 7g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg