Korean Gochujang Egg & Cheese Breakfast Toast
Prep 10 min · Cook 15 min · Serves 2 · medium
Crispy sourdough topped with creamy scrambled eggs infused with Korean gochujang paste, melted aged cheddar, and finished with caramelized scallions and sesame seeds. A bold fusion of Korean heat and savory umami that transforms simple breakfast into an exciting morning ritual.
Ingredients
- 4 whole Large eggs, room temperature for creamier texture
- 1.5 tbsp Gochujang (Korean red chili paste), fermented, adds depth and heat
- 2 slices Sourdough bread, thick-cut, day-old preferred
- 0.75 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
- 0.25 tsp Sea salt, to taste
- 0.125 tsp Black pepper, freshly cracked
Instructions
- 1
Whisk gochujang with warm water in a small bowl until smooth and pourable; set aside.
- 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.
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