Kimchi scrambled eggs
- Sarah Lienard
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Serves 1
Easy
Prep: 5 mins
Cook: 3 mins
A star rating of 4.3 out of 5.6 ratingsRate
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 medium eggs
-
1 tbsp milk
-
40g kimchi
-
1 slice of wholemeal bread
toasted
-
1 spring onion
finely sliced
-
pinch of togarashi
to serve (optional)
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Nutrition: Per serving
-
kcal233
low
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fat11g
-
saturates3g
-
carbs15g
-
sugars2g
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fibre4g
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protein17g
-
salt1g
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Method
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step 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.
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step 2
Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.
Recipe from Good Food magazine, July 2020
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A star rating of 4.3 out of 5.6 ratings
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