Kimchi Scrambled Eggs on Toast Recipe
Introduction
Start your day with a flavorful twist on a classic breakfast favorite: kimchi scrambled eggs. This dish combines the creaminess of eggs with the spicy, tangy kick of kimchi, making for a quick, satisfying meal.
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)
Instructions
- Step 1: Beat the eggs and milk together with a pinch of salt until well combined.
- Step 2: Pour the mixture into a non-stick pan over low heat. Leave it untouched for 30 seconds.
- Step 3: Lift the pan slightly and swirl the eggs around gently. Cook for another 2 minutes without stirring.
- Step 4: Fold in the kimchi, breaking up the eggs to scramble them evenly with the kimchi.
- Step 5: Serve the kimchi scrambled eggs on the toasted wholemeal bread. Top with finely sliced spring onion and sprinkle with togarashi if you like a little extra spice.
Tips & Variations
- Use a non-stick pan and low heat to keep the eggs soft and creamy.
- Substitute milk with cream or water for a slightly different texture.
- Add a drizzle of soy sauce or sesame oil for added umami flavor.
- Swap wholemeal bread for sourdough or rye for different textures and tastes.
Storage
Kimchi scrambled eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently on low heat to avoid overcooking the eggs. Toast fresh bread when serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought kimchi for this recipe?
Yes, store-bought kimchi works perfectly and adds authentic flavor. Just be sure to drain any excess liquid to avoid soggy eggs.
What can I use if I don’t have togarashi?
If you don’t have togarashi, a pinch of chili flakes or cayenne pepper can provide a similar spicy kick. Alternatively, you can skip it altogether.
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Kimchi Scrambled Eggs on Toast Recipe
- Total Time: 8 minutes
- Yield: 1 serving 1x
- Diet: Low Fat
Description
A quick and flavorful breakfast of fluffy scrambled eggs combined with tangy kimchi, served on toasted wholemeal bread and garnished with fresh spring onions and optional togarashi for a spicy kick.
Ingredients
Egg Mixture
- 2 medium eggs
- 1 tbsp milk
- Pinch of salt
Additional Ingredients
- 40g kimchi
- 1 slice of wholemeal bread, toasted
- 1 spring onion, finely sliced
- Pinch of togarashi, to serve (optional)
Instructions
- Prepare Egg Mixture: Beat the eggs and milk together with a pinch of salt until well combined, ensuring a smooth consistency for cooking.
- Cook Eggs: Pour the egg mixture into a non-stick pan over low heat. Leave it untouched for 30 seconds to begin setting the eggs at the base.
- Scramble Eggs: Lift the pan slightly and swirl the eggs gently around the pan, then cook for 2 minutes more without stirring vigorously.
- Add Kimchi: Fold through the kimchi, simultaneously breaking up the eggs to scramble them evenly with the kimchi.
- Serve: Place the kimchi scrambled eggs on the toasted wholemeal bread. Garnish with finely sliced spring onions and sprinkle togarashi if desired for added spice.
Notes
- Use low heat to avoid overcooking or browning the eggs prematurely.
- Adjust the amount of kimchi based on your spice preference.
- Togarashi adds a spicy kick but is optional.
- For extra creaminess, substitute milk with cream or add a knob of butter while cooking.
- Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean-inspired
Keywords: kimchi scrambled eggs, Korean breakfast, easy scrambled eggs, kimchi recipe, healthy breakfast
