Take your scrambled eggs game up a level with this quick and easy recipe. By the simple addition of green onions, kimchi and avocado, you can transform this simple breakfast into a taste-bud tingling delight!
Kimchi is Korean fermented cabbage that is packed with probiotic goodness. It’s tangy, spicy and addictively delicious, and contrasts perfectly with creamy scrambled eggs.
Use the best sourdough bread you can get your hands on to make this a breakfast or brunch to remember (and repeat again and again!).
Ingredients:
- 1 tablespoon coconut oil
- 4 green onions, finely sliced
- 3 eggs, beaten
- 2 slices good quality sourdough bread
- 1/2 cup kimchi
- 1/2 avocado
- 1 teaspoon toasted sesame seeds
- Drizzle of sriracha sauce
Instructions:
- Warm the coconut oil in a small frying pan and add half the green onions and fry until aromatic. Turn the heat right down and add the beaten eggs.
- Mix occasionally until the scrambled eggs are cooked to your liking.
- In the meantime, toast the bread.
- Once toasted, top the bread with the eggs and kimchi, and sprinkle with the sesame seeds and the rest of the green onion.
- Slice the avocado and serve it along side the toast, and drizzle the whole plate with a squiggle of sriracha.
- Enjoy!
