Kimchi Scrambled Eggs with Scallion
Spicy, tangy scrambled eggs loaded with kimchi and finished with sesame oil and fresh scallion. A 10-minute breakfast that tastes way better than it sounds.
- Total time
- 10 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
quicksimpleamericaneggssoftcreamyweeknightbrunch
Ingredients
- 4 large eggs
- ¾ cup kimchi, chopped
- 2 tbsp scallion, chopped
- ½ tbsp sesame oil
Instructions
- 1
Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until fully blended.
- 2
Heat 1 tbsp oil in a skillet over medium-high until shimmering, about 1 minute.
- 3
Pour in eggs and let them sit for 10 seconds, then push gently from edges to center.
- 4
When eggs are barely set but still glossy, fold in the chopped kimchi.
- 5
Remove from heat and drizzle with sesame oil.
- 6
Serve immediately, topped with scallion.
Tools you’ll need
- medium bowl
- whisk
- 12-inch nonstick skillet or cast iron
- silicone spatula
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