Kimchi Scrambled Eggs
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted sourdough bread (I opt for a gluten free sourdough) with me! Sprinkle with spring onions with a little extra kick on top!

  • 2 pasture raised eggs (if buying from the store look for this and organic)
  • 1 tbsp plain almond milk (I use this one)
  • 40g kimchi (if you’re near a Korean grocery store head there but if not and you’re going to your regular grocery these brands seem to stand out! Mother In Law’s House Napa Cabbage Kimchi, Cleveland classic and Wildbrine.)
  • 1 slice of organic sourdough bread, toasted
  • 1 spring onion, finely sliced
  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


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