Poached Egg, Kimchi and Almond Butter Recipe - Great British Chefs

Ingredients

• 1 garlic clove, bashed and peeled
• 1 knob of ginger, 7cm in length, peeled and grated
• 1 tbsp of palm sugar, grated
• 1 tsp gochujang
• 2 tbsp of rice wine vinegar
• 1 tsp table salt
• 1/2 Chinese cabbage, core removed, finely chopped
• 1 fennel bulb, finely sliced
• 100g of flaked almonds, toasted until very dark
• 3 tbsp of extra virgin olive oil
• 1/2 tsp sea salt
• 4 eggs
• 1/2 tsp white wine vinegar
• 4 slices of sourdough
• freshly ground black pepper
• coriander, finely chopped
• 1 pinch of salt