KIMCHI, SPAM, AND EGG SCRAMBLE RECIPE BY TASTY
This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.
Provided by Matt Ciampa
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Dice the Spam into small cubes.
- Crack the eggs into a small bowl and beat to combine.
- Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3-4 minutes.
- Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2-3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.
- Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.
- Enjoy!
- Recipe By: Madeline Park
Nutrition Facts : Calories 531 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, Sugar 0 grams
SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: large eggs, olive oil, kosher salt, black pepper, small corn tortillas, canned black bean, pico de gallo, fresh cilantro
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 tacos
Number Of Ingredients 8
Steps:
- Crack the eggs into a small bowl and whisk to combine.
- Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
- Divide the eggs between the tortillas.
- Top each taco with pico de gallo, black beans, and cilantro.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
MOM'S KIMCHI EGG
My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!
Provided by Jacob0206
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g
KIMCHI SCRAMBLED EGGS ON TOAST
Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.
Provided by Michael Lewis
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
- Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
- Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.
KIMCHI SCRAMBLED EGGS
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish
Provided by Sarah Lienard
Categories Breakfast, Brunch, Lunch
Time 8m
Number Of Ingredients 6
Steps:
- 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.
- Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
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KIMCHI FRIED RICE WITH SPAM - DRIVE ME HUNGRY
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Ratings 81Category Dinner, Lunch, Main CourseCuisine Asian, KoreanTotal Time 18 mins
- Heat a pan over medium high heat and add about a tablespoon of the oil and the cubed spam. Fry the spam until it's browned and crispy on one side and them flip it over and brown the other side. This should take about 4 to 5 minutes. Remove it from the pan and set it aside.
- Add the remaining oil to the pan and add the kimchi, gochujang, and Korean red pepper flakes. Stir fry it together for about 3 to 4 minutes.
- Add the day old rice to the pan and break up any large clumps of rice by pressing down with the flat side of your spatula or spoon. Keep stirring together to make sure each grain of rice is coated with the kimchi and oil.
- Add the spam back into the pan along with the kimchi juice and sesame oil. Stir fry everything together. Give it a taste at this point to see if the flavors are balanced. If your kimchi is very ripe, it may be too sour and may need a bit of sugar to balance out the flavors. Add ½ teaspoon of sugar if needed and taste again. Otherwise, leave out the sugar (see notes below for additional information). Remove from the heat and portion out the servings.
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