Lunch
Egg and Kimchi Toastie
Two eggs scrambled with kimchi and spring onion, closed in white bread with reduced-fat cheddar and pressed in a dry pan. 29 g of protein for 454 kcal.
- Calories
- 454kcal
- Protein
- 29g
- Fat
- 20g
- Carbs
- 36g
Per serving, makes 1. 15 minutes of work. Published 8 September 2026.
Allergens
- Gluten
- Milk
- Eggs
- Fish
- Crustaceans
- Sesame
- Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
- Supermarket loaves often contain soya flour. Check the bag.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Egg2 large, about 110 g
- Kimchi50 g
Drained of its juice, or the bread turns soggy before it toasts.
- Spring onion15 g
- Toasted sesame oil1 tsp (4 g)
- White bread2 slices, about 72 g
- Reduced-fat cheddar30 g
- SaltA pinch
Method
Chop the kimchi. Beat the eggs with a pinch of salt.
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.
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.
Worth knowing
- 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.
More like this
Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.