Kimchi and Egg Muffin recipe - ingredients, nutrition and when to eat it
This easy meal fills a toasted English muffin with sautéed kimchi and egg. The savory bread pairs with kimchi’s tangy, spicy flavor, making it a good choice…
This easy meal fills a toasted English muffin with sautéed kimchi and egg. The savory bread pairs with kimchi’s tangy, spicy flavor, making it a good choice for breakfast on the way to work or a light lunch.
Bread & brunch · 15 minutes to cook
Nutrition (per 170g serving): 344.4 kcal · protein 13.6g · carbohydrate 38g · fat 14.9g · sodium 662.1mg
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 tastes very sour, add a tiny bit of sugar while sautéing to mellow the flavor.
Tips: Cook the egg slowly over low heat so it stays tender inside the muffin.
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Ingredients (1 serving)
- English Muffin — 1 pc
- Napa Cabbage Kimchi — 0.3 cup
- Egg — 1 pc
- Cooking Oil — 1 tsp
- Mayonnaise — 1 tsp