Bok Choy with Kimchi and Egg on Butter Toast
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
2 large eggs
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.
Recipe developed by Sue Li for Bowery Farming.