Korean-Inspired Breakfast Sandwich

Recipe courtesy of Hayes Grier

• Ready In: 15 mins
• Serves: 1

Ingredients

• 2  slices  bread (Your Favorite)
• 2  tablespoons butter
• 1⁄2 cup  cabbage kimchi
• 3  slices  thick cut bacon
• 1⁄2 teaspoon  korean red chile  seasoning
• 1⁄2 teaspoon  dried chipotle powder
• 1  jumbo egg
•  canola  nonstick cooking spray
• 2  tablespoons  chimichurri sauce (recipe below)
• 1  pinch cilantro

• FOR THE CHIMICHURRI

• 1 1⁄2 cups Italian parsley, packed
• 1⁄2 cup cilantro
• 1⁄2 cup olive oil
• 1⁄4 cup fresh basil
• 1⁄3 cup red wine vinegar
• 3  garlic cloves, peeled
• 3⁄4 teaspoon red pepper flakes
• 3⁄4 teaspoon cumin, Ground
• 1⁄2 teaspoon kosher salt

Directions

1. In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a sauté pan to medium-high and fry the seasoned bacon – about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside.
2. On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a sauté pan or toaster oven. Set aside.
3. Finally fry up your egg. Over medium-high heat, spray your sauté pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside.
4. Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. .
5. Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!