Scrambled Eggs with Jan's Kimchi Seasoning and Garlic Mayo

Scrambled eggs with kimchi seasoning and Jan’s Garlic Mayo on toasted sourdough

Ingredients (Serves 1):

  • 2 eggs
  • 1 slice of sourdough
  • 30g kimchi
  • 10g Jan's Kimchi seasoning
  • 30g Jan's Garlic Mayo
  • 30g salted butter
  • 10g vegetable oil
  • Salt

Method:

  1. Beat eggs and add half the Kimchi seasoning.
  2. Preheat grill. Add 15g cold butter and the oil to a cold pan, set to medium heat.
  3. Once butter begins melting, add beaten eggs and gently cook until soft curds form.
  4. Toast sourdough until golden brown and spread with remaining butter.

Plating:

Add the Garlic Mayo to the base of the plate, place the toast slightly offset, top with scrambled eggs, sprinkle remaining Kimchi seasoning, and finish with kimchi on top.