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Kimchi scrambled eggs served on a plate

Kimchi scrambled eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal233
fat11g
saturates3g
carbs15g
sugars2g
fibre4g
protein17g
salt1g
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Ingredients

  • 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)

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

Recipe from Good Food magazine, July 2020

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A star rating of 4 out of 5.1 rating
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