Korean-Inspired Breakfast Sandwich - cooking recipe

Ingredients

2 slices bread (Your Favorite)
2 tablespoons butter
1/2 cup cabbage kimchi
3 slices thick cut bacon
1/2 teaspoon korean red chile seasoning
1/2 teaspoon dried chipotle powder
1 jumbo egg
canola nonstick cooking spray
2 tablespoons chimichurri sauce (recipe below)
1 pinch cilantro
FOR THE CHIMICHURRI
1 1/2 cups Italian parsley, packed
1/2 cup cilantro
1/2 cup olive oil
1/4 cup fresh basil
1/3 cup red wine vinegar
3 garlic cloves, peeled
3/4 teaspoon red pepper flakes
3/4 teaspoon cumin, Ground
1/2 teaspoon kosher salt

Preparation

In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a saute pan to medium-high and fry the seasoned bacon - about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside.
On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a saute pan or toaster oven. Set aside.
Finally fry up your egg. Over medium-high heat, spray your saute pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside.
Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. .
Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!