Poached egg, kimchi and almond butter on sourdough toast

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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. 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.

First published in 2019




Kimchi (makes one large 700ml jar)

For the almond butter

To serve


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
  • 1 pinch of salt
  • 4 eggs
  • 1/2 tsp white wine vinegar
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
First published in 2019

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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