You know I don’t eat bread often, but when I do, I make it count—so on National Sourdough Day, I’m reaching for the real deal my Fully Loaded Sourdough Toast. Sourdough is fermented, making it easier on digestion, and when it’s loaded up with the right ingredients, it becomes a nutrient powerhouse. This recipe is my go-to when I want something indulgent yet gut-friendly—crispy, tallow-fried sourdough topped with protein-rich eggs, healthy fats from avocado, and probiotic-packed kimchi to keep my belly happy and my energy steady for hours. Whether you’re celebrating with a little treat for brunch or just craving something satisfying for lunch or dinner, this is the way to do it right! Let's dive in!

Serves: 1 Total Time: 15 minutes (5 minute prep time, 10 minute cook time)

Ingredients:

1 large slice sourdough bread

2 tbsp beef tallow, for frying

½ ripe avocado

½ lemon

2 large pasture-raised eggs, scrambled

¼ cup kimchi

Garnish:

Fresh Dill, chopped

Ground turmeric

Hand-harvested sea salt

Ground black pepper

Sriracha sauce, optional for serving

Extra virgin olive oil, optional for serving

Method:

Scramble eggs in advance to prepare for this recipe.

In a medium saucepan, warm the tallow over medium heat and toast the sourdough until golden on both sides. 

As the sourdough toasts, mash the avocado with the lemon juice using a fork, adjusting to your desired consistency.

Once the sourdough is toasted, spread the mashed avocado and lemon mixture evenly over the surface, then top with the scrambled eggs. Add the kimchi on top of the eggs, and finish off with a sprinkle of fresh dill, ground turmeric, sea salt, and black pepper. For an extra kick, drizzle with sriracha sauce and a splash of extra virgin olive oil—perfect for rounding out the flavors!