Egg, Kimchi, and Avocado Sandwiches

Updated at: Wed, 06 Mar 2024 09:15:07 GMT

Step 1

1. Adjust oven rack to middle position and heat oven to 300 degrees. Whisk eggs and salt in large bowl until well combined. Whisk in cup water. Spray 8-inch square baking pan with vegetable oil spray. Pour egg mixture into prepared pan and set pan on rimmed baking sheet. Add 11 ⁄ 2 cups water to sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. While eggs bake, blot kimchi with paper towels. Remove pan from sheet, transfer to wire rack, and let cool for 10 minutes.

Step 2

2. Run knife around edges of pan and, using dish towel or oven mitts, invert eggs onto cutting board (if eggs stick to pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares. Spread mayonnaise on roll bottoms. Sprinkle cilantro over mayonnaise. Using spatula, transfer 1 egg square to each sandwich. Top each egg square with avocado and then kimchi. Set roll tops over kimchi and serve.

Step 3

TO MAKE EGGS AHEAD: Because the egg squares are relatively thin, they warm up quickly in the microwave and thus maintain their moisture and delicate texture. If you’d like to plan for a meal on the go, prepare the eggs in advance, cut them into squares, and let them cool completely. Stack the squares in an airtight container and refrigerate them for up to three days. To reheat, arrange the egg square(s) on a plate and microwave at 50 percent power until they’re warm (about 45 seconds for a single square or 2 to 3 minutes for four squares).

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