This flavour-packed vegetarian breakfast recipe tops slices of toasted sourdough with perfectly poached eggs, a rich almond butter and bright, vibrant kimchi to create a balanced dish full of contrasts.
Cooking time: 35 minutes, plus 3–5 days to ferment the kimchi, Serves: 2
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1 garlic clove, bashed and peeled
1 knob of ginger, 7cm in length, peeled and grated
1 tbsp of palm sugar, grated
1 tsp gochujang
2 tbsp of rice wine vinegar
1 tsp table salt
1/2 Chinese cabbage, core removed, finely chopped
1 fennel bulb, finely sliced
If you’re short of time you can use shop-bought kimchi; just remember to check the list of ingredients for fish sauce if you’re vegetarian.
100g of flaked almonds, toasted until very dark
3 tbsp of extra virgin olive oil
1/2 tsp sea salt
1/2 tsp white wine vinegar
4 slices of sourdough
freshly ground black pepper
coriander, finely chopped
1 pinch of salt
- Eggs contain Zinc. The immune system is negatively affected by prolonged stress – Zinc is essential for a healthy immune system. It also balances out levels of copper in the body – high levels of which have been linked to chronic anxiety
- Almond butter contains Magnesium which relaxes the body by limiting levels of the stress hormone cortisol.
- If you’re making your own kimchi, you will need to do this ahead of time so it has time to ferment. To make the kimchi paste, place the garlic, ginger, palm sugar, gochujang, vinegar and salt in a blender and blitz until you have a smooth paste.
- Place the cabbage and fennel in a clean bowl and pour the paste on top. Using gloves, massage the paste into the vegetables for 10 minutes to start drawing out the moisture.
- Pack the vegetables into a sterilised 700ml jar, pour over any liquid that was released into the bowl and cover the jar with cling film. Leave at room temperature for 3–5 days, then taste the kimchi to see if the flavour has developed to your liking – the longer you leave it, the stronger the flavour will be. When you’re happy with the taste, cover with an airtight lid and refrigerate.
- To make the almond butter, place all the ingredients into a high-powered blender with a small blending container attached. Blitz until smooth.
- To poach the eggs, bring a large pan of water to the boil and add a large pinch of salt. Crack the eggs into four separate bowls and add a few drops of vinegar to each. Whisk the boiling water so it swirls in a whirlpool, turn the heat down so the water is at a gentle simmer then slide in the eggs. Poach for 3–4 minutes. Remove with a slotted spoon and place on a warm plate.
- Toast the sourdough then top with the kimchi and eggs. Finish with a generous drizzle of the almond butter, a little black pepper and the chopped coriander.