A quick and easy open toast topped with my “Miso & Sesame Butterbean Hummus”, a gorgeous ribbony scallion scrambled eggs, with a kick of heat from a simple Gochujang drizzle.
This was my fixation breakfast item for two weeks straight! During that time, I would have a slice every morning because it was all that I could think about. It’s packed with super familiar Asian flavors and kept me satiated for so long!
INGREDIENTS:
TOAST-
- 1 slice of Sourdough Bread
- Olive Oil
SCALLION EGGS-
- 2 Eggs
- 1 Handful of Chopped Scallions
- Pinch of Salt
- Splash of Water
- Drizzle of Vegetable Oil
GOCHUJANG DRIZZLE-
- 1 tsp Gochujang
- A tiny bit of water, just enough to loosen the paste
MISO & SESAME BUTTER BEAN HUMMUS-
STEPS:
- Drizzle olive oil over bread and toast until golden
- While it’s toasting, let’s make the eggs. Add the green onion, eggs, salt, and a tiny splash of water in a large bowl then whisk
- Grab a non-stick pan and heat it to medium heat with some vegetable oil
- Pour the eggs onto the pan and swirl it around to cover the entire surface. Using a spatula, push the edge of the egg towards the center as it slowly cooks. It’ll create this ribbon-like structure or a soft-scramble look. Once it’s mostly cooked through, turn off the heat but leave the eggs on the hot pan. This will allow any of the jiggly bits to slowly cook through as we set up the toast
- Combine gochujang with a bit of water to get a drizzle-able sauce
- Grab a plate and start with the toasted bread, a generous spread of the hummus, topped with the eggs, and a final drizzle of the gochujang