Kimchi scrambled eggs

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

Prep:5 mins
Cook:3 mins

Serves 1
Easy

Nutrition per serving

kcal 233
fat 11g
saturates 3g
carbs 15g
sugars 2g
fibre 4g
protein 17g
salt 1g

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

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.

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