Savory French Toast with Kimchi and Pink Sauce

May 16, 2014
4 Ratings
Author Notes

This is tweaked from aliyaleekong's recipe on this site, and then I added condiments to my taste! —fiveandspice

  • Serves 1 to 2
  • 2 large eggs
  • 2 tablespoons milk
  • A couple pinches of salt and several grinds of black pepper
  • 1 tablespoon chopped cilantro
  • 2 to 3 slices of white bread, at least a day old
  • Butter for frying
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon ketchup
  • 1/2 tablespoon sriracha
  • 1/2 avocado, thinly sliced
  • Kimchi, for serving
In This Recipe
  1. In a shallow bowl or small baking dish, whisk the eggs, milk, salt, pepper, and cilantro together.
  2. Heat a frying pan on medium heat, add the butter and let it melt until it is foaming. Dip each of the pieces of bread in the egg mix for 10-15 seconds per side, then place in the frying pan. Fry for about 2-3 minutes on the first sides, until deep golden brown, then flip and fry on the second sides until golden brown. Transfer to a plate or two.
  3. While the French toast is cooking, stir together the mayo, ketchup, and sriracha together in a small bowl (taste and adjust quantities of anything to taste). Smear the toasts with the pink sauce, top with slices of avocado and a scoop of kimchi and serve.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

1 Review

[email protected] January 1, 2020
Wow, you are just stealing a recipe, huh? You're okay with that?