Kimchi and Cheese English Muffin recipe - ingredients, nutrition and when to eat it
This warm sandwich is made with sautéed kimchi, egg, and cheese tucked between toasted English muffin halves.
This warm sandwich is made with sautéed kimchi, egg, and cheese tucked between toasted English muffin halves. The tangy kimchi pairs well with the rich, savory cheese. It’s a cozy choice for breakfast or a light lunch.
Bread & brunch · 15 minutes to cook
Nutrition (per 179g serving): 370 kcal · protein 17.8g · carbohydrate 35.6g · fat 17g · sodium 740.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very juicy, sauté it a little longer so the muffin doesn’t get soggy.
Tips: Cheddar or mozzarella works well since it melts easily.
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Ingredients (1 serving)
- English muffin — 1 pc
- Napa cabbage kimchi — 0.3 cup
- Egg — 1 pc
- Cheese — 1 sheet
- Cooking oil — 1 tsp