Egg and Kimchi Toastie
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
50 g Kimchi (Drained of its juice, or the bread turns soggy before it toasts.)
15 g Spring onion
1 tsp (4 g) Toasted sesame oil
2 slices, about 72 g White bread
30 g Reduced-fat cheddar
A pinch Salt

METHOD
1. Chop the kimchi. Beat the eggs with a pinch of salt.
2. Heat the sesame oil in a non-stick pan, add the kimchi and spring onion for a minute, then pour in the eggs and scramble slowly until just set. Take them off while still glossy.
3. Spread the eggs over one slice of bread, top with the grated cheese and the other slice. Wipe the pan out, return it to a medium-low heat and cook the sandwich for three minutes a side with a weight on top, until golden and the cheese has melted.

Contains gluten cereals, milk, eggs, fish, crustaceans and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Supermarket loaves often contain soya flour. Check the bag.

RECIPE NOTES
The eggs finish cooking inside the toastie. Take them off the heat early or they go dry.
Kimchi is under 1% fat and mostly cabbage. The heat and sourness are what make this taste like more than an egg sandwich.

Full recipe: https://www.getfuel8.com/recipes/egg-kimchi-toastie
