KIMCHI SCRAMBLED EGGS ON TOAST
Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.
Provided by Michael Lewis
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
- Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
- Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.
MOM'S KIMCHI EGG
My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!
Provided by Jacob0206
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g
KIMCHI SCRAMBLED EGGS
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish
Provided by Sarah Lienard
Categories Breakfast, Brunch, Lunch
Time 8m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
SUMMER SQUASH EGG BAKE
Make and share this Summer Squash Egg Bake recipe from Food.com.
Provided by kalargent
Categories Cheese
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- in skillet, cook squash, chard, onion, garlic until tender and onions are clear.
- put in round baking pan and let cool. add tomato.
- combine eggs and spices. pour over the squash.
- shred fresh cheese over the top.
- bake at 350 for about 40 minutes.
Nutrition Facts : Calories 96.6, Fat 3.4, SaturatedFat 1, Cholesterol 132.2, Sodium 143.7, Carbohydrate 6.1, Fiber 1.3, Sugar 3.4, Protein 10.6
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