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