> 
Kimchi-Cheese Scrambled Eggs
Kimchi-Cheese Scrambled Eggs
- Preparation time 7 mins
- Serves 2 people
- Download as PDF
- Publication
- Categories
Give your next chilli scrambled eggs a Korean street food twist with chopped kimchi and gooey cheese
Recipe by Camellia Ling Aebischer
Ingredients
- 6 eggs
- Salt, to taste
- 2 slices toast, buttered
- 2 tbsp butter
- ½ cup kimchi, chopped
- ¼ cup cheddar cheese, grated
- ¼ cup mozzarella cheese, grated
- Parmesan and chopped chives or spring onion, to garnish
Method
- Crack eggs into a jug and season with a good pinch of salt, whisk to break up.
- Meanwhile, heat butter in a medium-sized pan over medium heat, add the toast, buttered side down and brown on both sides. Set aside on serving plates.
- Turn the heat to low, add the butter to the pan and when melted and bubbling, add eggs and slowly stir with a spatula as they set. When half set add the kimchi and cheese, fold through and turn off the heat. The eggs will keep cooking with the residual heat of the pan.
- Portion over two slices of toast and garnish with parmesan and chives.
