Description
Kimchi Scrambled Eggs are a bold and savory breakfast made with just eggs, butter, and chopped kimchi. This quick and flavorful dish balances creamy eggs with tangy, spicy kimchi for a satisfying, umami-packed start to your day.
Ingredients
- 2 large eggs
- 1 teaspoon water
- 2 teaspoons butter (or coconut oil for dairy-free)
- 1/4 cup kimchi, chopped
Instructions
- Crack the eggs into a small bowl. Add water and whisk until well combined.
- Heat butter in a nonstick skillet over medium heat until melted and bubbling.
- Pour in the eggs and gently scramble, turning with a spatula until almost set.
- Fold in the chopped kimchi and cook for 30–60 seconds, just until warmed through.
- Remove from heat and serve immediately. Enjoy on its own or over rice.
Notes
- Use vegan kimchi if making a vegetarian version—check labels for fish sauce or shrimp paste.
- Serve over steamed rice with tamari or coconut aminos for added flavor.
- Fry the eggs and top with warm kimchi for a different take.
- Great in breakfast bowls with sautéed veggies and avocado.
- Best served fresh; refrigerate leftovers up to 24 hours and reheat gently in a pan.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
