Kimchi scrambled eggs
Serves 1
Easy
Prep:
Cook:
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
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- 2 medium eggs
- 1 tbsp milk
- 40g kimchi
- 1 slice of wholemeal breadtoasted
- 1 spring onionfinely sliced
- pinch of togarashito serve (optional)
Nutrition: Per serving
- kcal233low
- fat11g
- saturates3g
- carbs15g
- sugars2g
- fibre4g
- protein17g
- salt1g
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.
