Kimchi Avocado Toast (Printable Version)
Creamy avocado and spicy kimchi layered on crispy sourdough toast with sesame seeds and fresh lime.
# What You Need:
→ Bread
01 - 2 slices sourdough or whole grain bread
→ Toppings
02 - 1 ripe avocado
03 - ½ cup (about 2.5 oz) Napa cabbage kimchi, chopped
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions (optional)
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes
09 - Drizzle of sesame oil
# How To Make It:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crispy to your liking.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, salt, and pepper, then mash with a fork until nearly smooth.
03 - Divide the mashed avocado evenly and spread a generous layer over each toasted bread slice.
04 - Spoon the chopped kimchi over each toast, distributing it evenly across both slices.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Add red pepper flakes and a light drizzle of sesame oil if desired. Serve immediately while the toast is still warm and crisp.
# Expert Suggestions:
01 -
- It takes exactly ten minutes from fridge to plate, which means you can honestly say you cooked breakfast even on your most chaotic mornings.
- The combination of creamy, spicy, tangy, and crunchy textures in every bite makes this feel like something you would overpay for at a trendy cafe.
02 -
- Most store bought kimchi contains fish sauce or shrimp paste, so scan the label carefully if you are cooking for vegetarians or vegans.
- Pressing the avocado pit into the surface of leftover mash does almost nothing to prevent browning, so squeeze extra lime juice over the top and press plastic wrap directly against the flesh instead.
03 -
- Squeeze a little of the kimchi brine over the finished toast right before eating for an extra punch of fermented funk that ties everything together.
- Warm the kimchi slightly in a dry skillet before topping the toast, as the heat mellows the sharp acidity and brings out a sweeter depth you will not get from cold kimchi straight from the jar.