Kimchi disorganised eggs

Kimchi disorganised eggs

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

Nutrition per serving

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


 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)


    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


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