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
Scale
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
