Kimchi scrambled eggs

breakfast brunch kimchi low calorie scrambled eggs

N/A

Source

Ingredients

2 medium eggs

1 tbsp milk

40g kimchi

1 slice of wholemeal bread , toasted

1 spring onion , finely sliced

pinch of togarashi , to serve (optional)

Method

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.

Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.