Califonia Bountiful

Scallion toast with fried kimchi and soft-boiled eggs

Chef John McConnell takes toast and eggs to another level with a generous topping of fresh, chopped scallions over grilled sourdough bread. Jammy eggs keep this dish hearty, while the kimchi gives it a spicy twist.

Chef John McConnell 
Clif Family Bruschetteria Food Truck, St. Helena

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6 to 9 high-quality eggs
1 loaf sourdough bread (pain au levain, boule, etc.), cut into 4 to 6 slices, each 1 inch thick
Olive oil, to taste
Reserved bacon fat
1 jar prepared kimchi, strained
1 bunch scallions
Gourmet chili powder, such as Aleppo chili flakes


Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

Gently crack eggs all over and peel, starting from the bottom of the egg, which contains the air pocket.

Once cooled, place in the refrigerator to be cut just before assembly of the dish. Use a small length of new fishing line for the perfect slice, or a very sharp, thin knife.

In a skillet, toast a slice of sourdough on each side with a little olive oil in the pan. Repeat the process until all bread is toasted and set aside on a baking tray to rewarm just before serving. While skillet is still hot, add bacon fat to the pan and begin sautéing strained kimchi. Caramelize kimchi until wilted. Hold in the pan. Slice enough scallions to cover the slices of toast. Cut eggs in half and rewarm toast slices. For each serving, arrange kimchi on a plate to create a nest for 3 egg halves. Place scallion-topped toast next to kimchi and eggs, and scatter chili powder over the top.

Serves 4 to 6

Photo: © 2021 Lori Eanes

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