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

  • Prep:5 mins
  • Cook:3 mins
  • Serves 1

Nutrition per serving:

-kcal 233/-fat11g/-saturates3g/-carbs15g/-sugars2g/-fiber4g/-protein17g/




2 medium eggs
1 tbsp milk
40g of kimchi
1 slice of wholemeal bread, toasted
1 spring onion, finely sliced
pinch of togarashi, to serve (optional)


1-Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over 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
2-Serve the kimchi scrambled eggs on the toast, and top with the spring onion and togarashi if using.