Kimchi eggs
- Linzi Pucino
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.1 ratingRate
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Kimchi is a great way to keep friendly gut bacteria in check – start your day with these punchy fried eggs, served on top of toasted rye bread
High protein
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Try our kimchi eggs, then discover homemade kimchi recipe, kimchi jeon (spicy kimchi pancakes), baked cheesy kimchi fried rice or shiitake seitan burger with kimchi mayo.
If you’re not a fan of heat, replace the chilli oil with a neutral oil instead.
Rye bread adds more goodness to this dish, but sourdough would work just as well.
HOW TO STORE
We wouldn’t recommend storing this recipe.
HOW TO SERVE
Experiment with crunchy seeds, fresh herbs or even a handful more kimchi to top this yummy breakfast.
Kimchi eggs recipe
Ingredients
Nutrition
-
½ tbsp rapeseed oil
-
2 eggs
-
175g kimchi
-
½ tbsp chilli oil
-
2 tbsp thai basil
shredded
-
5cm piece of ginger
peeled and cut into thin coins
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2 slices of rye bread
-
2 tbsp live natural yogurt
-
sesame seeds
to serve
Nutrition: per serving
-
kcal252
-
fat14.9g
-
saturates5.1g
-
carbs14.9g
-
sugars3g
-
fibre3.2g
-
protein12.8g
high
-
salt2.67g
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Method
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step 1
Heat the oil over a medium-high heat in a non-stick frying pan. Crack in the eggs, fry for 1 min then cover with a lid and cook to your liking (we did ours for 2 mins for a runny yolk). Just before they’re cooked to how you liked them, add the kimchi around the eggs. Cook for 1 min to warm through but don’t cook fully as it will kill the healthy gut bacteria.
-
step 2
Meanwhile in another frying pan, heat the chilli oil over a medium heat and add the basil and ginger. Increase the heat and sizzle for 1-2 mins or until fragrant.
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step 3
Toast the rye bread and use a fish slice to transfer the kimchi fried eggs on top. Dollop on the yogurt then drizzle over the chilli oil and sprinkle with sesame seeds to finish.
Authors
Linzi Pucino
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