Gochujang Egg Mayo Toast: Prepare to elevate your breakfast or brunch game with a flavor explosion that will leave you craving more! Imagine the creamy comfort of classic egg mayo, but with a fiery, umami-rich twist. This isn’t your grandma’s egg salad sandwich; it’s a Korean-inspired sensation that’s taking the culinary world by storm.
Gochujang, the star of this dish, is a fermented Korean chili paste that boasts a complex flavor profile spicy, savory, and slightly sweet. It has been a staple in Korean cuisine for centuries, adding depth and character to countless dishes. Its popularity has surged globally, and we’re harnessing its magic to transform ordinary egg mayo into something extraordinary.
What makes Gochujang Egg Mayo Toast so irresistible? It’s the perfect balance of textures and tastes. The soft, pillowy bread, the creamy, rich egg mayo, and the vibrant kick of gochujang create a symphony of sensations in every bite. It’s quick, easy to make, and endlessly customizable. Whether you’re looking for a satisfying breakfast, a quick lunch, or a flavorful snack, this toast is a guaranteed crowd-pleaser. Get ready to experience egg mayo like never before!
Ingredients:
- For the Egg Mayo:
- 6 large eggs
- 1/4 cup mayonnaise (Japanese mayo preferred for its richer flavor)
- 1 tablespoon Gochujang (Korean chili paste), adjust to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 green onion, finely chopped
- For the Toast:
- 4 slices of thick-cut bread (shokupan or brioche recommended)
- 2 tablespoons butter, softened
- Optional Toppings:
- Sesame seeds, for garnish
- Sriracha, for extra heat
- Avocado slices, for creaminess
- Kimchi, for a tangy kick
- Everything bagel seasoning
Preparing the Egg Mayo:
Alright, let’s get started with the star of the show the Gochujang Egg Mayo! This is where the magic happens, and trust me, it’s super easy.
- Hard-Boil the Eggs:
First things first, we need perfectly hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Make sure the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover it with a lid, and let it sit for 10-12 minutes. This method helps prevent that dreaded green ring around the yolk.
- Cool the Eggs:
After the 10-12 minutes, immediately drain the hot water and run cold water over the eggs until they are cool enough to handle. This stops the cooking process and makes them easier to peel.
- Peel the Eggs:
Gently tap the eggs all over to crack the shell. Start peeling from the larger end, where there’s usually an air pocket. Rinse the eggs under cold water as you peel to help remove any stubborn shell fragments. Make sure you get all the shell off nobody wants crunchy egg mayo!
- Mash the Eggs:
Place the peeled eggs in a medium-sized bowl. Using a fork, mash the eggs until they are broken down into small pieces. You can leave some small chunks for texture, or mash them completely smooth it’s totally up to your preference!
- Add the Flavor Bombs:
Now for the good stuff! Add the mayonnaise, Gochujang, rice vinegar, sesame oil, and black pepper to the bowl with the mashed eggs. The Gochujang is what gives this egg mayo its signature spicy-sweet flavor, so don’t be shy! Start with the recommended amount and adjust to your liking. The rice vinegar adds a touch of tanginess, and the sesame oil brings a nutty aroma that complements the Gochujang perfectly.
- Mix it Up:
Using a spoon or spatula, gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the egg mayo watery. You want a nice, creamy consistency.
- Add the Green Onion:
Finally, stir in the finely chopped green onion. This adds a fresh, vibrant flavor and a pop of color to the egg mayo.
- Taste and Adjust:
This is the most important step! Taste the egg mayo and adjust the seasonings as needed. If you want it spicier, add more Gochujang. If you want it tangier, add a little more rice vinegar. If you want it richer, add a touch more mayonnaise. Don’t be afraid to experiment and make it your own!
- Chill (Optional):
For the best flavor, cover the bowl with plastic wrap and refrigerate the egg mayo for at least 30 minutes before using. This allows the flavors to meld together and intensifies the taste. However, if you’re impatient (like me!), you can use it right away.
Toasting the Bread:
Next up, let’s get that bread perfectly toasted. The type of bread you use can really make a difference, so I highly recommend using thick-cut shokupan (Japanese milk bread) or brioche. These breads are soft, fluffy, and slightly sweet, which complements the savory egg mayo beautifully. But feel free to use whatever bread you have on hand!
- Butter the Bread:
Spread a thin layer of softened butter on one side of each slice of bread. Make sure the butter is evenly distributed for optimal browning and flavor.
- Toast the Bread:
There are a few ways you can toast the bread:
- In a Toaster: This is the easiest and most convenient method. Simply place the bread in the toaster and toast until golden brown and crispy. Keep a close eye on it to prevent burning!
- In a Pan: Heat a skillet or frying pan over medium heat. Place the buttered side of the bread down in the pan and toast for 2-3 minutes per side, or until golden brown and crispy. This method gives you more control over the toasting process and allows you to achieve a more even browning.
- In the Oven: Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and bake for 5-7 minutes per side, or until golden brown and crispy. This method is great if you’re toasting a large batch of bread at once.
Assembling the Gochujang Egg Mayo Toast:
Alright, we’re in the home stretch! Now it’s time to put everything together and create our masterpiece.
- Spread the Egg Mayo:
Generously spread the Gochujang Egg Mayo on top of the toasted bread. Don’t be shy you want a nice, thick layer of creamy goodness!
- Add Optional Toppings:
This is where you can get creative and customize your toast to your liking. Here are some of my favorite toppings:
- Sesame Seeds: Sprinkle sesame seeds on top for a nutty flavor and a pretty garnish.
- Sriracha: Drizzle a little Sriracha on top for an extra kick of heat.
- Avocado Slices: Add some avocado slices for a creamy, healthy addition.
- Kimchi: Top with some kimchi for a tangy, spicy, and fermented flavor.
- Everything Bagel Seasoning: Sprinkle everything bagel seasoning for a savory, garlicky, and seedy flavor.
- Serve Immediately:
Serve the Gochujang Egg Mayo Toast immediately while the toast is still warm and crispy. Enjoy!
Tips and Variations:
Here are a few extra tips and variations to help you make the perfect Gochujang Egg Mayo Toast:
- Use High-Quality Ingredients: The better the quality of your ingredients, the better the flavor of your toast. Use good quality mayonnaise, fresh eggs, and authentic Gochujang.
- Adjust the Spice Level: The amount of Gochujang you use will determine the spice level of the egg mayo. Start with a small amount and add more to taste. If you’re sensitive to spice, you can also use a milder Gochujang.
- Add Some Crunch: For extra crunch, try adding some chopped pickles, celery, or water chestnuts to the egg mayo.
- Make it a Sandwich: Turn your toast into a sandwich by adding another slice of toasted bread on top.
- Add Cheese: A slice of melted cheese (like cheddar, mozzarella, or provolone) can add a delicious cheesy flavor to your toast.
- Make it Vegetarian/Vegan: Use vegan mayonnaise and tofu instead of eggs to make a vegetarian or vegan version of this toast. Crumble the tofu and sauté it with a little turmeric for color before adding the other ingredients.
- Make it Ahead: You can make the egg mayo ahead of time and store it in the refrigerator for up to 3 days. Just be sure to store it
Conclusion:
So there you have it! This Gochujang Egg Mayo Toast isn’t just another breakfast or snack; it’s a flavor explosion waiting to happen. I truly believe this recipe is a must-try because it’s the perfect marriage of creamy comfort food and that signature Korean spice that wakes up your taste buds. The gochujang adds a depth and complexity that elevates the humble egg mayo to something truly special. It’s quick, it’s easy, and it’s guaranteed to become a new favorite in your rotation.
But the best part? It’s incredibly versatile! While I personally love it on toasted sourdough, feel free to experiment with different breads. Think fluffy brioche for a touch of sweetness, or even a hearty whole wheat for a more substantial bite. For a lighter option, try serving the gochujang egg mayo in lettuce cups or on cucumber slices.
Serving Suggestions and Variations:
* Spice it up (or down): If you’re a spice fiend, add a pinch of gochugaru (Korean chili flakes) for an extra kick. If you’re spice-averse, start with a smaller amount of gochujang and adjust to your liking.
* Add some crunch: Sprinkle some toasted sesame seeds or crispy fried shallots on top for added texture and flavor.
* Make it a meal: Serve with a side of kimchi or a simple green salad for a complete and satisfying meal.
* Egg-cellent additions: Consider adding finely chopped kimchi directly into the egg mayo mixture for an extra layer of flavor and a bit of fermented goodness. You could also incorporate some finely diced green onions or chives for a fresh, herbaceous note.
* Cheese, please!: A slice of melted cheddar or provolone cheese on top takes this toast to a whole new level of indulgence.
* Avocado dreams: Adding slices of fresh avocado to the toast before topping with the gochujang egg mayo creates a creamy, rich, and incredibly satisfying combination.I’m genuinely excited for you to try this recipe. It’s one of those dishes that I find myself craving again and again. It’s the perfect balance of flavors and textures, and it’s so easy to customize to your own preferences. I’ve made it for breakfast, lunch, and even a late-night snack, and it never disappoints.
Don’t be shy, get cooking!
So, what are you waiting for? Gather your ingredients, put on some music, and get ready to whip up a batch of this amazing Gochujang Egg Mayo Toast. I promise you won’t regret it. And most importantly, I want to hear about your experience! Did you try any of the variations? Did you add your own special touch? What did you think of the flavor combination?
Please, share your thoughts and photos in the comments below. I’m always eager to see how you make this recipe your own. Your feedback is invaluable, and it helps me create even better recipes in the future. Happy cooking, and I hope you enjoy every delicious bite! Let me know if you have any questions, and I’ll do my best to answer them. I can’t wait to see your creations!
Gochujang Egg Mayo Toast: The Ultimate Spicy Breakfast Sandwich
Spicy and creamy Gochujang Egg Mayo Toast is a flavor explosion! This easy recipe combines hard-boiled eggs, Gochujang (Korean chili paste), and creamy mayo, all piled high on perfectly toasted bread. Customize with your favorite toppings for a quick and satisfying meal.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise (Japanese mayo preferred)
- 1 tablespoon Gochujang (Korean chili paste), adjust to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 green onion, finely chopped
- 4 slices of thick-cut bread (shokupan or brioche recommended)
- 2 tablespoons butter, softened
- Sesame seeds, for garnish
- Sriracha, for extra heat
- Avocado slices, for creaminess
- Kimchi, for a tangy kick
- Everything bagel seasoning
Instructions
- Place the eggs in a saucepan and cover them with cold water. Make sure the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover it with a lid, and let it sit for 10-12 minutes.
- After the 10-12 minutes, immediately drain the hot water and run cold water over the eggs until they are cool enough to handle.
- Gently tap the eggs all over to crack the shell. Start peeling from the larger end, where there’s usually an air pocket. Rinse the eggs under cold water as you peel to help remove any stubborn shell fragments.
- Place the peeled eggs in a medium-sized bowl. Using a fork, mash the eggs until they are broken down into small pieces.
- Add the mayonnaise, Gochujang, rice vinegar, sesame oil, and black pepper to the bowl with the mashed eggs.
- Using a spoon or spatula, gently mix all the ingredients together until they are well combined.
- Stir in the finely chopped green onion.
- Taste the egg mayo and adjust the seasonings as needed.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the egg mayo for at least 30 minutes before using.
- Spread a thin layer of softened butter on one side of each slice of bread.
- Place the bread in the toaster and toast until golden brown and crispy.
- Heat a skillet or frying pan over medium heat. Place the buttered side of the bread down in the pan and toast for 2-3 minutes per side, or until golden brown and crispy.
- Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and bake for 5-7 minutes per side, or until golden brown and crispy.
- Generously spread the Gochujang Egg Mayo on top of the toasted bread.
- Add your favorite toppings.
- Serve the Gochujang Egg Mayo Toast immediately while the toast is still warm and crispy.
Notes
- Use high-quality ingredients for the best flavor.
- Adjust the amount of Gochujang to your spice preference.
- For extra crunch, add chopped pickles, celery, or water chestnuts to the egg mayo.
- Turn your toast into a sandwich by adding another slice of toasted bread on top.
- Add a slice of melted cheese for a cheesy flavor.
- Make it vegetarian/vegan by using vegan mayonnaise and tofu instead of eggs.
- You can make the egg mayo ahead of time and store it in the refrigerator for up to 3 days.