The lunch edit 946

Egg and Kimchi Toastie

Make egg and kimchi toastie, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Egg and Kimchi Toastie, plated and ready to serve. — The finished recipe. Egg and Kimchi Toastie

Ingredients 1 to 6 for egg and kimchi toastie arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for egg and kimchi toastie arranged separately on a dark worktop. — Ingredients 7 to 7. A pinch Salt

Egg and Kimchi Toastie, preparation step 1: Chop the kimchi. Beat the eggs with a pinch of salt. — Step 1. Chop the kimchi. Beat the eggs with a pinch of salt.

Egg and Kimchi Toastie, preparation step 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. — Step 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.

The finished egg and kimchi toastie. — Step 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.

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