Kale and Kimchi Scrambled Eggs

When I found this Kimchi in my local health food shop, I was giddy! I've made batches myself, but getting hold of the exact ingredients is sometimes tricky, so for ease this is perfect. Straight away, I had a hearty mouthful (obviously) then I got to thinking about the first dish I could share with you guys. As the next meal coming up was breakfast, it had to be this. I think this is best served on a lovely slice of toasted sourdough like most things in life, but if bread isn't your thing, a big bowl of this on it's own will set you up right for the day.

All together now... GO PROBIOTICS!! *insert strong-man arm emjoi here*

Kale & Kimchi Scrambled Eggs (serves 2)


  • Coconut Oil
  • 4 eggs
  • 2 tbsp Kimchi
  • Large handful of Kale, stems removed and chopped (Spinach is good too)
  • Sourdough to toast, optional


  1. Heat your coconut oil over a medium heat in a non-stick pan. Whilst this is heating, whisk your eggs together, really well until they are totally combined.
  2. Add your egg mixture to the pan, and once the eggs start to cook, immediately add your kimchi and stir to combine.
  3. Keep moving your eggs around the pan, and when almost done, add your kale, stirring until it's wilted by which time your eggs should be done. I like my eggs only just cooked through, but if you like them done a bit more then cook a little longer.
  4. Serve with your toast and a big crunch of black pepper. YUM!