Kimchi Scrambled Eggs


  • 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)


  • STEP 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.
  • STEP 2 – Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

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