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


  • 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)


  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.

  2. Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

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