Name: Kimchi scrambled eggs
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1
Cuisine: Korean
Ingredients: 2 item egg; 1 tbsp milk; 40 g kimchi; 1 slice wholemeal bread; 1 item spring onion; 1 pinch togarashi

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Kimchi scrambled eggs

Kimchi scrambled eggs

A gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread.

Source

Ingredients:

2
item
egg
1
tbsp
milk
40
g
kimchi
1
slice
wholemeal bread
1
item
spring onion
1
pinch
togarashi

Preparation Time: 5 minutes

Cooking Time: 3 minutes

Instructions:

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

Nutrition	Per Serving 237 g	Per 100g
Energy	244.9 kcal	103 kcal
Protein	18.9 g	8.0 g
Fibre	1.1 g	0.5 g
Salt	0.4 g	0.2 g
Sugar	2.3 g	1.0 g
Carbohydrates	7.2 g	3.0 g
Fat	15.2 g	6.4 g

2
item
egg
1
tbsp
milk
40
g
kimchi
1
slice
wholemeal bread
1
item
spring onion
1
pinch
togarashi

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.

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