Kimchi Scrambled Eggs On Toast Recipes

MOM'S KIMCHI EGG

Mom's Kimchi Egg image

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

Ingredients

2 tablespoons vegetable oil
1 cup kimchi, or to taste
2 large eggs, beaten

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 ON TOAST

Kimchi Scrambled Eggs on Toast image

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

Ingredients

3 tablespoons unsalted butter, divided, plus more as needed
2 slices rustic bread (about 1 inch thick)
3 large eggs
flaky sea salt, preferably Maldon brand
2 ounces kimchi
2 ounces silken tofu
1 scallion, trimmed and thinly sliced on a bias

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.

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