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Tim Dornon created this magnificent fried egg sandwich with kimchi and bacon. This sandwich has crusty bread, kimchi, crispy bacon, and homemade mayonnaise. |
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Fried Egg Sandwich with Kimchi and Bacon

  • Better Desk Lunches
  • Meals
  • Protein-Packed
  • Farmer Favorite
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Prep Time 45 minutes
Cook Time
Serving Yield 2 sandwiches

When Texas-born chef Tim Dornon left the Lone Star State to cook in Chicago and later New York, where he worked at Daniel and Corton, it was tacos he missed the most. Four months ago, Dornon, 35, moved back to Texas, this time to Austin, to be closer to both family and a no-name spot where he can buy $2 chicharrón (fried pork skin) tacos. And for work? He is now chef de cuisine at Uchiko, Tyson Cole’s celebrated Japanese restaurant. “It’s a good place for me to spread my wings,” says Dornon. When he cooks at home, Dornon favors easy-to-make dishes that encourage communal eating: a whole grilled fish, or a bone-in rib eye steak. For Sous Chef Series, he assembled a ridiculously delicious, Texas-size fried-egg, bacon and kimchi sandwich.

By: Tim Dornon, Uchiko, Austin, TX


For the mayonnaise:

  • 3 large Pete & Gerry’s Egg yolks
  • Juice of 1 Meyer lemon (or 3 tablespoons lemon juice plus 1 tablespoon orange juice)
  • 1 tablespoon plus 1 teaspoon brown rice vinegar (or rice vinegar)
  • 1 1/4 cups grapeseed oil
  • 1/2 teaspoon kosher salt

For the sandwich:

  • 8 strips bacon (preferably Nueske’s)
  • Two 8-inch-long Italian rolls (such as ciabatta), cut in half lengthwise
  • Extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter (preferably Plugrá)
  • 4 large Pete and Gerry's Eggs
  • Kosher salt
  • 2/3 cup drained cabbage kimchi

Nutritional Information

Serv. Size: 1/2 sandwich, Servings: 4

Amount Per Serving: Calories 590, Fat Cal. 450, Total Fat 50g (77% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 305mg (102% DV), Sodium 880mg (37% DV), Total Carb. 20g (7% DV), Fiber <1g (4% DV), Sugars <1g, Protein 17g, Vitamin A (10% DV), Vitamin C (8% DV), Calcium (6% DV), Iron (15% DV), Vitamin D (15% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the mayonnaise:

Step 1

Using a blender, purée the egg yolks, Meyer lemon juice, and brown rice vinegar on low speed. Remove the cap from the blender top and, with the blender running, slowly drizzle in the grapeseed oil. Once the mixture begins to thicken and emulsify, increase the blender speed to medium and add 1/2 teaspoon salt. (If you prefer thin mayonnaise, add a tablespoon or two of water to the blender.) Scrape the mayonnaise into a medium bowl, cover with plastic wrap and refrigerate.

To make the sandwich:

Step 1

In a large skillet set over medium heat, cook the bacon until both sides are crisp and brown, about 8 minutes total. Transfer to a paper-towel-lined plate and set aside.

Step 2

Heat a grill pan over medium heat for 2 minutes. Drizzle the cut sides of the rolls with some olive oil and place 2 pieces oiled side down in the pan and cook until marked; using a spatula, press down on the bread occasionally until the bread is nicely toasted, about 5 minutes. Repeat with the remaining 2 pieces. Place a top and bottom piece of roll on each of 2 plates. Divide the bacon among the bottom 2 roll pieces.

Step 3

In a medium nonstick skillet set over medium-high heat, melt half of the butter. Add 2 eggs, season with salt and fry until the whites are set and browning around the edges and still underdone around the yolk, about 4 minutes. Use a spatula to flip the eggs over (take care not to break the yolks) and cook on the other side just long enough to cook the white, 30 seconds to 1 minute. Set the eggs on top of the bacon and repeat with the remaining butter and eggs.

Step 4

Give the top halves of the rolls a generous swipe of mayonnaise. Place a good amount of the kimchi over the eggs, cover with the top roll halves, and serve.

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