Move Over, Avocado: The New Breakfast Bread Trend Is All About Pickled Flavor

For years, avocado toast has ruled breakfast menus.

But now, there’s a new contender for your morning slice of sourdough—and it’s packed with fermented flavor and creamy texture.

Kimchi cucumber salad on whipped plant-based spread, served on hearty sourdough. It’s a fresh, zesty take that plays into the rising popularity of pickles and gut-healthy fermented foods.

This was inspired by an article in Freundin.

The Recipe

Ingredients (for 1 sandwich):

• 1 slice sourdough bread
• 1 package plant-based spread (Natural/plain)
• 1 tbsp kimchi (plus a bit of kimchi juice)
• 4–5 small cucumbers
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 tsp toasted white sesame seeds
• Coarse sea salt, to taste
• Optional: chili flakes, to taste

How to make it:

1. Wash and thinly slice the cucumbers.
2. In a bowl, mix sesame oil, soy sauce, and a little kimchi juice.
3. Add the cucumbers and kimchi to the bowl and toss until well coated.
4. Stir in the toasted sesame seeds.
5. Whip the Simply V spread until light and creamy using a whisk.
6. Spread generously on the sourdough.
7. Pile the kimchi cucumber salad on top and season with sea salt or chili flakes, if you like.

Why This Trend Works

This sandwich ticks all the boxes:

• Plant-based and gut-friendly.
• Layered textures and bold flavors.
• Looks café-ready and tastes like a chef made it.

With its refreshing crunch, spicy tang, and airy spread, this modern breakfast brings together health and indulgence in every bite.