This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich.
Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!
I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.
1 slice of your favourite bread
1 tbsp salted butter, melted
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste
How to make kimchi and egg open-face tartine:
- Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
- Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
- To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.
With all my love <3