Kimchi scrambled eggs served on a plate

Kimchi scrambled eggs

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Prep: 5 mins Cook: 3 mins

Easy

Serves 1

Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal233
  • fat11g
  • saturates3g
  • carbs15g
  • sugars2g
  • fibre4g
  • protein17g
  • salt1g
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Ingredients

  • 2 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 40g kimchi
    Kimchi

    Kimchi

    Kym-chee

    Kimchi is a Korean family of well over 100 different vegetable pickles eaten as a side dish, a…

  • 1 slice of wholemeal bread, toasted
  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • pinch of togarashi, to serve (optional)

Method

  1. Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.

  2. Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

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