Up your avocado toast game with spicy, savoury and slightly sweet kimchi mixed with scrambled quail eggs! The acidity of the kimchi enhances the pleasant sourness of the sourdough and brings this simple toast dish to new heights.
Toast the sourdough slices.
On the stovetop, heat butter in a large pan over medium heat.
While the pan is getting warm, spoon smashed avocado on top of toast and set aside.
Whisk together quail eggs, salt and pepper in a bowl.
Add eggs to pan and cook, stirring for 2–3 minutes. Eggs should be a little bit runny and not completely dry.
Remove from heat and fold the kimchi into the eggs.
Divide evenly over the avocado toast slices.
Sprinkle sliced scallions and sesame seeds on top.
Squeeze some lime juice over the toast slices and drizzle with chilli oil to taste.