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Bok Choy with Kimchi and Egg on Butter Toast

Bok Choy with Kimchi and Egg on Butter Toast

INGREDIENTS

  • 2 tablespoons unsalted butter, divided

  • 2 slices country bread, sliced about 1-inch thick

  • 1 cup kimchi, chopped

  • 1 4.5 oz container Bowery Bok Choy

  • Kosher salt 

  • 2 large eggs

RECIPE PREPARATION

Melt 1 tablespoon butter in medium skillet over medium heat until butter is foaming. Add bread and fry until golden brown on both sides, about 2 minutes per side. Set aside.

In the same skillet, melt remaining butter over medium-high heat until butter is foaming. Add kimchi and cook, stirring frequently, until kimchi starts to caramelize on the edges, about 5 minutes. Add Bok Choy and toss to combine. Make 2 indentations in the greens mixture and crack an egg in each and season with salt. Cover with lid and cook until the egg whites are set, 3 to 4 minutes.

Serve in pan with toast.

SERVES 2

Recipe developed by Sue Li for Bowery Farming.

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