Kimchi & cheddar French toast sandwich with a crispy fried egg & beetroot salad

Kimchi Toastie

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Serves: 2

Toasted sandwiches make for a most comforting lunch. This recipe, with its tangy extra mature cheddar and punchy kimchi, bundled in a pillow of buttery, eggy bread, is no exception. You can use ready steamed beetroot for the salad, if you’re short on time but roasting will bring out more of the fabulous flavour. You can roast the day before and keep in a sealed container in your fridge for 3 days, to make things easier.

3 medium sized beetroot, scrubbed
1 garlic clove
Olive oil
Sea salt
Freshly ground black pepper
4 Clarence Court hen eggs
A splash of milk
4 thick slices of bread
Unsalted butter
150g extra mature cheddar
50g kimchi
2 handfuls of mixed salad leaves
2 tablespoons clementine or orange juice

Recipe Card

Pre-heat the oven to 190C/170C fan.
Chop 2 of the beetroot into 1.5cm cubes and add to a small roasting tray lined with baking parchment. Crush over the garlic clove, drizzle a little olive oil and season with salt and pepper.
Toss the beetroot, garlic, olive oil, salt and pepper together, cover the tray with foil and roast in the oven for 30 minutes or until tender. Finely slice the remaining beetroot and place in a bowl to one side.
Crack 2 eggs into a wide, shallow bowl and whisk with a splash of milk. Season with salt and pepper, then whisk again. Place the bowl to one side.
Butter each slice of bread and divide the grated cheese and kimchi evenly, to make 2 sandwiches. Then, place a large frying pan on a low heat with a knob of butter.
Dip each sandwich into the egg mix and place into the pan. Turn up the heat and fry the sandwiches on each side until golden brown. Place a clean pan lid and 2 tins on top of the sandwiches to act as a weight to compress the sandwiches and help produce a crispier result with delicious, melting cheese.
Meanwhile, fry the 2 remaining eggs until crispy in a separate pan.
Just before serving, toss the roasted (or steamed) beetroot with the sliced beetroot, salad leaves, clementine juice, a splash of olive oil and sea salt and pepper to season.
Remove the toasties from the pan, top with a fried egg each, cut in half and serve with the salad for a delicious lunch, brunch or snack.

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Kimchi Toastie

Kimchi & cheddar French toast sandwich with a crispy fried egg & beetroot salad

Prep Time: 20 Minutes | Cook Time: 50 Minutes | Serves: 2

Toasted sandwiches make for a most comforting lunch. This recipe, with its tangy extra mature cheddar and punchy kimchi, bundled in a pillow of buttery, eggy bread, is no exception. You can use ready steamed beetroot for the salad, if you’re short on time but roasting will bring out more of the fabulous flavour. You can roast the day before and keep in a sealed container in your fridge for 3 days, to make things easier.

Method

Pre-heat the oven to 190C/170C fan.
Chop 2 of the beetroot into 1.5cm cubes and add to a small roasting tray lined with baking parchment. Crush over the garlic clove, drizzle a little olive oil and season with salt and pepper.
Toss the beetroot, garlic, olive oil, salt and pepper together, cover the tray with foil and roast in the oven for 30 minutes or until tender. Finely slice the remaining beetroot and place in a bowl to one side.
Crack 2 eggs into a wide, shallow bowl and whisk with a splash of milk. Season with salt and pepper, then whisk again. Place the bowl to one side.
Butter each slice of bread and divide the grated cheese and kimchi evenly, to make 2 sandwiches. Then, place a large frying pan on a low heat with a knob of butter.
Dip each sandwich into the egg mix and place into the pan. Turn up the heat and fry the sandwiches on each side until golden brown. Place a clean pan lid and 2 tins on top of the sandwiches to act as a weight to compress the sandwiches and help produce a crispier result with delicious, melting cheese.
Meanwhile, fry the 2 remaining eggs until crispy in a separate pan.
Just before serving, toss the roasted (or steamed) beetroot with the sliced beetroot, salad leaves, clementine juice, a splash of olive oil and sea salt and pepper to season.
Remove the toasties from the pan, top with a fried egg each, cut in half and serve with the salad for a delicious lunch, brunch or snack.

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Ingredients

3 medium sized beetroot, scrubbed
1 garlic clove
Olive oil
Sea salt
Freshly ground black pepper
4 Clarence Court hen eggs
A splash of milk
4 thick slices of bread
Unsalted butter
150g extra mature cheddar
50g kimchi
2 handfuls of mixed salad leaves
2 tablespoons clementine or orange juice

Recipe Card