Kimchi Breakfast Sandwich Recipe
Servings: 1
Calories: 348kcal
Ingredients
- ¼ cup kimchi chopped
- 1 large egg
- salt and pepper to taste
- 2 slices cheddar cheese
- 1 English muffin
Instructions
- Lightly spray a small skillet with cooking oil. Heat the skillet on medium heat, then sauté the kimchi for 3-5 minutes. Transfer to a small bowl.
- While the kimchi is on the skillet, whisk the eggs in a small bowl. Add in the salt and pepper, then whisk the eggs some more.
- Pour the eggs onto the same skillet you used to cook the kimchi. Cook for 1-2 minutes, flipping when the bottom is fully cooked to cook on both sides.
- While the egg is on the skillet, toast the English muffin. After the English muffin is toasted, assemble the breakfast sandwich on one side of the English muffin, starting with the cheese slices, egg, then kimchi. Place the other side of the English muffin on top and enjoy!
Notes
- Do not wipe the pan after cooking the kimchi! The leftover browned bits and extra kimchi juice adds flavor to the eggs as they cook.
- Drain the kimchi before cooking. This will ensure your English muffin doesn't get soggy when you assemble the sandwich.
- Use either homemade or store-bought kimchi. The aged kimchi works best for a deeper flavor.
- Don't have an English muffin? Replace it with a brioche bun, bagel or a croissant!
Nutrition
Calories: 348kcal | Carbohydrates: 28g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 220mg | Sodium: 701mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 0.1mg | Calcium: 308mg | Iron: 2mg
