
Kimchi eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ tbsp rapeseed oil
- 2 eggs
- 175g kimchi
- ½ tbsp chilli oil
- 2 tbsp thai basilshredded
- 5cm piece of gingerpeeled and cut into thin coins
- 2 slices of rye bread
- 2 tbsp live natural yogurt
- sesame seedsto serve
Nutrition: per serving
- kcal252
- fat14.9g
- saturates5.1g
- carbs14.9g
- sugars3g
- fibre3.2g
- protein12.8ghigh
- salt2.67g
Method
step 1
Heat the oil over a medium-high heat in a non-stick frying pan. Crack in the eggs, fry for 1 min then cover with a lid and cook to your liking (we did ours for 2 mins for a runny yolk). Just before they’re cooked to how you liked them, add the kimchi around the eggs. Cook for 1 min to warm through but don’t cook fully as it will kill the healthy gut bacteria.
step 2
Meanwhile in another frying pan, heat the chilli oil over a medium heat and add the basil and ginger. Increase the heat and sizzle for 1-2 mins or until fragrant.
step 3
Toast the rye bread and use a fish slice to transfer the kimchi fried eggs on top. Dollop on the yogurt then drizzle over the chilli oil and sprinkle with sesame seeds to finish.