Korean Gochujang Egg & Cheese Breakfast Toast

Ingredients

• 4 whole large eggs, room temperature for creamier texture
• 1 1/2 tbsp gochujang (Korean red chili paste), fermented, adds depth and heat
• 2 slices sourdough bread, thick-cut, day-old preferred
• 3/4 cup aged sharp cheddar cheese, grated, adds umami
• 3 whole scallions (green onions), white and light green parts separated
• 2 tbsp unsalted butter, divided for cooking
• 1 tbsp warm water, to temper gochujang
• 1 tbsp sesame seeds (white), toasted, for garnish
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, freshly cracked

Instructions

1. 1

   Whisk gochujang with warm water in a small bowl until smooth and pourable; set aside.

2. 2

   Toast sourdough slices in a dry skillet over medium-high heat until golden and crispy on both sides (3-4 minutes total); set on serving plates.