Grain Bowls And Soft Boiled Eggs With Avocado Kimchi Recipes

SAVOURY KIMCHI OATMEAL WITH AVOCADO & EGG

Steps:

• In a saucepan, combine rolled oats, chia seeds, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook and stir for about 5-7 minutes, or until the liquid has absorbed. If you want thinner oats, add additional small amounts of broth until desired consistency is reached.
• At the same time, heat a skillet over medium with olive oil. Sauté veggies of choice (e.g. broccolini, spinach, kale, or zucchini) for ~7 minutes, until tender.
• While the oats and veggies cook, you'll also want to cook the egg. You may choose to prepare the egg however you want, but I highly recommend having a runny yolk (e.g. poached, fried, soft-boiled). I have an in-depth blog post all about how to poach an egg if you're in need of some tips!
• Once all ingredients are done, serve the oatmeal in a bowl. Top with sautéed veggies, the cooked egg, avocado slices, kimchi, and black pepper. Stir everything together and enjoy immediately.

EGG-AND-KIMCHI RICE BOWLS

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
• Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

MOM'S KIMCHI EGG

Steps:

• Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.