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Poached egg, kimchi and almond butter on sourdough toast

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Ingredients

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Kimchi (makes one large 700ml jar)

For the almond butter

To serve

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Method

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1
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
2
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
3
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
4
To make the almond butter, place all the ingredients into a high-powered blender with a small blending container attached. Blitz until smooth
5
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
6
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
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Poached egg, kimchi and almond butter on sourdough toast

 
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