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Prep time
30 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This recipe is the perfect option for that 'anytime' meal. It checks all the boxes. Toasty bread, creamy butter with that hint of spice and punch of flavor from the gochujang, crisp pickled cucumbers and a jammy egg. And, you can put together quick enough to treat yourself or impress a crew. —Lauren
Ingredients
- Gochujang Buttered Toast
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1/2 cup
Salted Butter, room temperature
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1 tablespoon
Gochujang
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4
Slices of Seeded Bread
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1
Clove of garlic, peeled
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1
Avocado, halved, seeded and thinly sliced
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1/2 cup
Quick Pickle Cucumber (recipe below)
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4
6 minute eggs, halved
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2 teaspoons
Toasted Sesame Seeds
- Quick Pickle Cucumbers
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1/2 cup
Persian Cucumbers, sliced
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2 tablespoons
Unseasoned Rice Vinegar
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1 teaspoon
Sesame oil
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1 teaspoon
Sugar
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1/4 teaspoon
Kosher Salt
Directions
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Toss together sliced cucumbers, rice vinegar, sesame oil, sugar, and kosher salt. Chill for 30 min.
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In a small bowl, whisk together softened butter with gochujang and set aside
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Preheat griddle to medium heat and toast each slice of seeded bread on both sides. As toast comes off the griddle, lightly rub peeled garlic clove on surface of one side until aromatic
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Smear, a generous, 2 tbsp. of gochujang butter on each slice of garlic rubbed toast
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Top with sliced avocado, quick pickled cucumbers, jammy egg halves, and toasted sesame seeds.
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