Cheesy kimchi toastie with Bloody Mary mayo

Name: Cheesy kimchi toastie with Bloody Mary mayo
Ingredients: 120ml Guinness or milk; 25g butter, plus extra softened butter for spreading; 25g plain flour; 140g cheese ends (you can use any odds and ends here – I normally have a mix of soft and hard cheeses), roughly chopped or grated; 1 tbsp Worcestershire sauce; 1 tsp prepared English mustard; 1 egg yolk; 2 thick slices of sourdough bread; a little kimchi, chopped so it’s not too chunky; 2 egg yolks (freeze the whites for another use); 1 tsp English mustard; a pinch of fine sea salt; 500ml rapeseed oil (or any neutral oil); 1–2 tbsp white wine vinegar; juice of ½ lemon; brine from your jar of kimchi

blastabooks.com

This is my ultimate quick and easy brunch, lunch or hangover cure.

View full recipe on blastabooks.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at blastabooks.com.

Share this recipe:

Cooking tools:

Stand mixer
Blender
Immersion blender
Whisk
Mixing bowl
Measuring spoon
Measuring cup
Mason jar
Saucepan
Wooden spoon
Skillet
Spatula
Sandwich toaster
Chef's knife
Cutting board
Grater
Stove
Refrigerator
Sterilised jar
Airtight container
Bread knife
Kitchen scale

Ingredients

120ml Guinness or milk
25g butter, plus extra softened butter for spreading
25g plain flour
140g cheese ends (you can use any odds and ends here – I normally have a mix of soft and hard cheeses), roughly chopped or grated
1 tbsp Worcestershire sauce
1 tsp prepared English mustard
1 egg yolk
2 thick slices of sourdough bread
a little kimchi, chopped so it’s not too chunky
2 egg yolks (freeze the whites for another use)
1 tsp English mustard
a pinch of fine sea salt
500ml rapeseed oil (or any neutral oil)
1–2 tbsp white wine vinegar
juice of ½ lemon
brine from your jar of kimchi