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Kimchi disorganised eggs
Make a gut-friendly brunch with disorganised eggs and kimchi served on cooked wheaten bread. Sprinkle with spring onions and a pinch of togarashi to complete
Prep:5 minutes
Cook:3 minutes
Serves 1
Easy
Nutrition per serving
kcal 233
fat 11g
saturates 3g
carbs 15g
sugars 2g
fibre 4g
macromolecule 17g
salt 1g
Ingredients
a pair of medium eggs
one tbsp milk
40g kimchi
one slice of wheaten bread, toasted
one onion, finely sliced
pinch of togarashi, to serve (optional)
Method
Beat the eggs and milk in conjunction with a pinch of salt. Pour into a non-stick pan over low heat. Leave untouched for thirty seconds, then raise the pan a bit and swirl the eggs around. Cook for two minutes a lot of, then fold through the kimchi, calling it off the eggs to scramble them.
Serve the kimchi disorganised eggs on the toast, and prime with the onion and togarashi, if using