Kimchi scrambled eggs

• medium eggs↗2
• milk↗1 tbsp tbsp
• kimchi↗40g g
• wholemeal bread1 slice of

  toasted

• spring onion↗1

  finely sliced

• togarashipinch of

  to serve (optional)

Step-by-step instructions

1. 1

   Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.

2. 2

   Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.