Among the many food-centric hills I’ve committed myself to dying on is my admonition of using the term “basic” as an insult. After-all, aren’t life’s basic pleasures some of the most universal comforts? And is there any other dish besides the both beloved and banal avocado toast to best represent our most basic cravings? This kimchi-riddled rendition of the most picture-worthy breakfast might suggest you change up your usual toast routine, but it would never ask you stop donning yoga pants while not doing yoga.
Recipe by Kourtney Paranteau
Makes 2 toasts
Process
Preheat your oven to 350° and evenly spread out your kimchi onto a baking sheet, reserving ¼ cup of the kimchi juice for your kimchi-honey drizzle. Roast kimchi for 15-20 minutes- this will bake the juices into the cabbage and make it so your avocado mixture isn’t too wet. Meanwhile, heat your ¼ cup of kimchi juice in a small pot over high heat until boiling and pour ¼ cup of Jacobsen Co. Raw Honey into the sizzling kimchi liquid and quickly whisk until completely combined and remove from heat, set aside.
In a medium-sized mixing bowl gently toss together avocados, lemon juice, roasted kimchi, Kosher Sea Salt, and cheese all while being mindful not to quash or squash your avocados- the mixture should resemble a thick guacamole not a paste. Evenly distribute and spread the avocado/kimchi mixture between two slices of toast and spread over the surface of the bread. Garnish with pickled daikon slices, scallions, Flake Sea Salt, and soft boiled eggs before drizzling your kimchi-honey over the top of each toast. Serve with a steak knife.
