Kimchi scrambled eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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)
Method
- STEP 1
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.
- STEP 2
Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.
