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Ingredients

Method

  • 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.

  • STEP 2

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

Goes well with

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A star rating of 4.7 out of 5.3 ratings
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