Stay with me here. Yes, eggs, cheese and kimchi are GREAT together. These sandwiches make for a decent brunch or lunch and you’ll find them quite filling too. This one is from a Waitrose magazine promotional insert and I’ve made some small changes in the recipe. At home, I doubled to serve 2!
More with eggs: Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat) | Help yourself brunch for a crowd |Spanish baked eggs
Kimchi omelette sandwich
Serves 1 | Prep 10 mins | Cook 15 mins
Easy | Vegetarian
You’ll need:
- 30g butter;
- 1 shallot, chopped;
- 60g spinach;
- 2 eggs;
- 80g (3-4 tbsp) kimchi;
- 20g cheddar, grated;
- 2 slices sourdough bread
Heat half the butter in a non-stick frying pan over medium-heat. Fry the shallot for 2-3 minutes until just golden. Add the spinach and leave for a minute or so to wilt, then fry, stirring, for another minute. Tip out of the pan and set aside.
Beat the eggs in a bowl. Drain any excess liquid from the kimchi and roughly chop any larger chunks. Mix into the eggs. Heat the remaining butter in the pan over a medium heat. Add the eggs and cook gently, swirling the uncooked mixture to the edges, for 3-4 minutes until almost set. Add the cheese and then fold over the omelette. Cook for another minute or two, so the cheese melts inside.
Toast the sourdough. Top one slice with the omelette followed by the spinach. Finish with the second slide of sourdough, cut in half and serve straight away!
Recipe from a Waitrose promotional insert from 2020, not available online.
