Kimchi Scrambled Eggs

GF | DF | VEG

My latest food obsession is kimchi! I absolutely LOVE the spicy, tangy flavour and I’ve been trying to find ways to use it when cooking rather than just eating it out of the jar. Kimchi is one of the best natural sources of probiotics - the fermented cabbage feeds the bacteria which exerts a benefit on our own microbiome (sensitive people might find it makes their gut uncomfortable), as well as being a source of prebiotic fibre as well.

I’ve also been trying to come up with more savoury breakfast ideas - I love my morning oats but I find that starting my day with protein and veggies for breakfast makes me far less likely to snack later in the day. In this recipe I added sliced avocado to increase my healthy fats and topped my eggs with Shichimi Togarashi (a Japanese spice mix) and spring onion greens, though you could have it plain or experiment with your own toppings.

Ingredients:

• 2-3 large eggs

• Dash of milk of choice

• 1/4 avocado, sliced

• 1/4 cup kimchi, more if you like

• 1 large or 2 small slices of toast - sourdough, rye, or whole grain (or something gluten-free)

• Oil or butter

• Salt and pepper, to taste

• Optional: Shichimi Togarashi

• Optional: spring onion greens, chopped

Method:

1. Add oil or butter, eggs, milk, salt and pepper to a bowl and whisk well

2. Prepare toast to your liking and add thin slices of avocado

3. Add egg mix to a pan on medium heat, leaving to set for 30 seconds, then add kimchi and start gently folding the egg mix in with the kimchi. Turn off heat a little before how you like your eggs cooked so they don’t overcook in the pan

4. Place scrambled egg mix on top of avocado and toast, sprinkle with toppings, and enjoy!