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Bean protein pot with soy-marinated eggs and kimchi
- Emily Marten
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Serves 2
Easy
Prep: 10 mins
Cook: 7 mins
plus marinating
A star rating of 5 out of 5.2 ratingsRate
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This bean pot is designed to be a high-protein breakfast on the go that’s packed with gut health benefits
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Try our bean protein pot with soy-marinated eggs and kimchi, then discover more high-protein recipes such as paneer and chickpea curry, vegetarian lentil bolognese, turmeric and ginger butter bean stew, or miso tofu soup.
Soy-marinated eggs seriously boost the taste profile and general excitement of a regular soft-boiled egg. They’re great for meal prepping, just make sure not to leave them too long in the marinade to prevent them becoming too salty – about 24 hours is ideal. You can use any left-over marinade as the base for a ramen or stir-fry sauce. If eaten at home you could instead serve it on a slice of wholewheat toasted sourdough bread.
Bean protein pot with soy-marinated eggs and kimchi recipe
Ingredients
Nutrition
SOY-MARINATED EGGS
- 2 eggs
- 60ml low-salt soy sauce
- 1 tbsp grated ginger
- ¾ tbsp honey
BEAN MIXTURE
-
1 tsp gochujang
-
½ lime
juiced
-
400g tin of mixed beans
drained
KIMCHI YOGURT
- 200g 5% fat Greek yogurt
- 1-1½ tbsp kimchi brine
TO SERVE
-
kimchi
-
black and white sesame seeds
-
small handful of coriander
roughly chopped
-
chilli oil (optional)
-
toasted wholewheat sourdough (optional)
Nutrition: per serving
- kcal320
- fat11g
- saturates5g
- carbs24g
- sugars8g
- fibre12g
- protein27g
- salt1.8g
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Method
-
step 1
Bring a pan of water to the boil, gently lower in the eggs and cook for 6 mins 30 seconds, then remove with a slotted spoon and transfer to an ice bath to cool.
-
step 2
Mix the soy, ginger and honey with 60ml of water. Peel the eggs then put them in a tall container and cover with the marinade. Leave overnight or for at least 4 hrs. If prepping ahead, drain them after 24 hrs and keep refrigerated.
-
step 3
To make the bean mixture, combine the gochujang and lime juice, then stir through the beans.
-
step 4
To make the kimchi yogurt, mix the yogurt with the kimchi brine, adding more brine to taste if you like.
-
step 5
Drain the marinated eggs and slice them in half. Assemble the bowls with the yogurt base, followed by the bean mixture and then the halved eggs, drizzling with a little extra soy marinade if you like. Garnish with kimchi, a sprinkling of sesame seeds, coriander and a little chilli oil to taste. Alternatively, layer up all the ingredients on slices of sourdough toast.
More high-protein veggie ideas
Authors
Emily MartenDigital Content Producer
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A star rating of 5 out of 5.2 ratings
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