These simple and savory kimchi scrambled eggs take just five minutes to make, and need just three ingredients! I know this combo may sound a little strange at first, but trust me on this one. 😉 These single-serve kimchi eggs are soft, fluffy and packed with fabulous Korean-inspired flavor.
If you've never tried kimchi in your eggs, this is your official nudge. Unlike plain scrambled eggs, kimchi scrambled eggs feature the most amazing tangy, spicy and umami-rich flavor. And the spiciness complements the eggs so well that you probably won't even need to add salt and pepper! So if you've been wanting to add a little bite to your breakfast, this is it.
Pro tip: This is also one of those breakfast for one recipes that can 100% double as dinner. Warm up a bowl of rice and you have a cozy, satisfying meal in just five minutes.
🌿 Ingredients
You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores.
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
Kimchi eggs are delicious served over white or brown rice, or on or alongside some toasted or crusty bread for breakfast or brunch. They also make a nice lunch paired with a simple salad of mixed greens.
If you love the kimchi and eggs combo, you should make my kimchi breakfast bowl next! It's truly a full, satisfying meal that features kimchi, fried eggs, rice and asparagus.
🍳 Recipe
Ingredients
Method
- Crack 2 large eggs in a small mixing bowl, add 1 teaspoon water and use a whisk or fork to mix well. Preheat a small skillet to medium heat and warm 2 teaspoons butter until it shimmers.
- Pour in the eggs and use the back of a stainless steel or silicone spatula to turn over the egg mixture several times just until the eggs are almost cooked through. Then, fold in ¼ cup kimchi and incorporate into the eggs until just warm (don't overcook).
- Serve immediately, and enjoy!
Allison
These have such a great kick in the morning!