Cheesy French Toast With Kimchi
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 serving
- 1large egg
- ½teaspoon soy sauce or ¼ teaspoon kosher salt (such as Diamond Crystal)
- 1scallion, thinly sliced
- Black pepper
- ⅓cup roughly chopped drained vegan or regular kimchi (about 2½ ounces)
- ¼cup (1 ounce) grated American cheese or Cheddar (about 1 slice)
- 2slices soft white bread, preferably brioche or sourdough
- ½tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
449 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 20 grams protein; 777 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium shallow bowl, add the egg and soy sauce and whisk together until completely smooth. Add the scallions and a few turns of black pepper and whisk to combine.
- Step 2
In a small bowl, combine the kimchi and grated cheese. (If you are using sliced cheese, tear it up.)
- Step 3
Place the two slices of bread on a cutting board and top one with the kimchi and cheese mixture. Place the other slice of bread on top to create a sandwich.
- Step 4
Dip one side of the sandwich into the egg mixture and leave for 30 seconds. Carefully flip the sandwich over (making sure the filling doesn’t fall out) and soak the other side in the remaining egg mixture, leaving it while you prepare your skillet.
- Step 5
Heat a medium nonstick skillet on medium for 1 to 2 minutes until it is hot. Add the butter and swirl to melt. Place the eggy sandwich into the pan, cover with a lid and cook for 2 minutes until it is golden. Flip the sandwich over to cook the other side, covering with a lid and leaving for 2 to 3 minutes, until the bread is golden and the cheese is melted.
- Step 6
Slice in half and eat while warm.
Private Notes
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Cooking Notes
dona
Couldn’t you dip 1 slice of bread into the scrambled eggs and place in the hot pan. Top with cheese kimchi mix . Top with the second slice that’s also been dipped. Seems like it might be a little less messy than trying to keep the grated cheese mix in the sandwich while dipping and flipping.. Sounds so good- I’m trying it for lunch tomorrow.
Glen Grayson
Instead of flipping the assembled sandwich over to dip the other side in the egg mixture, why not just dip the second slice of the bread into the egg mixture, and set it on top, and then move the whole sandwich to your skillet?
JPriddy
Yum! I forgot completely about the green onions, which I was saving for enchiladas tomorrow anyway. I used Manchego cheese, and 2-3 minutes is absolutely not enough time on each side over low heat with a cover—try 3-5. I make all sorts of grilled cheese, long and slow is the rule.
mimi
Made exactly as written by weight but doubled for two. Egg dipping is not as tricky as comments are making it out to be - just flip with a spatula following the instructions and you’re good. Easy, quick, and different. Will make again, probably w more cheese next time (maybe up to twice as much)
Andrea Preisinger
Restaurant trick with grilled cheese and quesadillas to make sure the cheese is melted. Heat them up before grilling. At a restaurant they are kept wrapped in foil in a low oven. At home you can simple put in the microwave for 30 seconds before grilling.
Jethrine
I solve the cheese melt problem by making grilling the bread first and then dropping grated cheese directly in the pan for a few moments as it cools. Mop up the melted goo with one slice of the bread. Go to is grated parmesan straight from freezer with softer refrigerated cheese on top. Must use non-stick plan.
K. C. Harms
Hubby approved! I also (like other commenters) dipped the bread into the egg mixture, placed it in the skillet, spooned the kimchi mixture on top, and then placed the other dipped bread on top of that. Worked great!
cheching
I’ve seen this recipe come across my feed so many times, but that photo is so triggering for someone with trypophobia. The scallion rings cemented into the surface of the bread like that gets a huge nope from me. It’s obviously just an aesthetic thing, but we eat with our eyes after all. I suggest mincing the scallions instead. Cheese and kimchi should be a combination that garners way more reviews than this. I suspect that cover photo may be the culprit.
Andy
Really great flavor but a tad messy. I’m hoping to try again with a firmer bread like a sourdough or thick brioche. Also going to try not covering it next time while heating because it caused the bread to go soggy from all the moisture in the kimchi. Maybe I didn’t drain the liquid off enough
Meaux
This was quite good, and easy, diner in 15 minutes. also flipping the sandwich in the egg is really easy, I think easier than trying to soak the bread separately
Michael C
We enjoyed this a lot. I used milk and salt instead of soy sauce and a kind of cheddar-American hybrid that melts well. I used only about 3/4s of the kimchi because my bread was narrow and long. Next time will definitely use a flat regular shaped sandwich loaf. I also dipped both side, cooked the insides first and then flipped and built the sandwiches in the pan. The heated insides I think helped the cheese melt.
Lydia Sugarman
I mean, if you're starting with grated cheese, okay, combine with the kimchi. Otherwise, what is the logic behind tearing up sliced cheese to then mix with the kimchi? Especially if you decide to finish sandwich construction in the skillet, it should be perfectly fine to just spread the kimchi on the sliced cheese, add another slice on top of the kimchi and proceed with the second slice of soaked bread. Sometimes, these professional chefs overcomplicate things for busy home cooks.
Bill
Unique, but not French toast. The assembly is more akin to a croque monsieur. In my preparation the kimchi just dominated any other flavors and negated the value of adding egg, scallion, or brioche. I may try regular French toast with a side of kimchi for a breakfast dish.
Shannon
When I make any variety of stuffed french toast, I use a firm, unsliced bread. I cut a double-wide slice and make a slit in the crust on one side, then slide whatever I want in the middle, soak it in the egg mixture, flip it, soak it on the other side, then fry it. If I have any leftover egg, I drizzle it onto the slices while the first side cooks. Works great. My favorite stuffing is Cambozola cheese and thinly sliced apple. Then spread some Davina Fig and Orange Spread and enjoy.
Andrea Preisinger
Restaurant trick with grilled cheese and quesadillas to make sure the cheese is melted. Heat them up before grilling. At a restaurant they are kept wrapped in foil in a low oven. At home you can simple put in the microwave for 30 seconds before grilling.
oraz
great!!
KC
Absolutely divine! Simple and tasty. Would be great to dip this in sundubu.
Madi
Very good Sunday Breakfast! pairs well with a bowl and a coke zero.
Madi
So good pairs well w a stizzy and a coke zero
zoz
When I saw the photo, I thought those were sliced jalapeños rather than onions. I realized my mistake, but still used pickled jalapeños. Amazingly good!
Tiipiloo
Really good with leftover challah and fresh-grated cheddar cheese. Agree with long and slow cooking to get full melt and browning.
Good weekend breakfast.
Lisa
Easy to make (easier to flip than described) but I didn’t like it as much as I thought I would. Too eggy
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