Best Kimchi Scrambled Eggs Recipes

KIMCHI SCRAMBLED EGGS

Kimchi scrambled eggs image

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

Provided by Sarah Lienard

Time 8m

Number Of Ingredients 6

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)

Steps:

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 tograshi, if using.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

KIMCHI SCRAMBLED EGGS ON TOAST

Kimchi Scrambled Eggs on Toast image

Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.

Provided by Michael Lewis

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter, divided, plus more as needed
2 slices rustic bread (about 1 inch thick)
3 large eggs
flaky sea salt, preferably Maldon brand
2 ounces kimchi
2 ounces silken tofu
1 scallion, trimmed and thinly sliced on a bias

Steps:

In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.