Korean breakfast Kimchi Egg Skillet {GF, DF}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Korean breakfast. Make this Kimchi egg skillet with oyster mushrooms, ginger and chili garlic sauce to really bring your breakfast to life. Gluten-Free and Dairy-Free.
Course:
Breakfast
Cuisine:
dairy-free, gluten free, Healthy, Korean
Servings: 2
Calories: 57 kcal
Ingredients
- 1/2 cup sliced oyster mushrooms about 1/2 ounces
- 1 teaspoon olive oil
- 1 teaspoon minced ginger
- 1/2 cup kimchi sliced
- 1/2 teaspoon gluten free tamari
- 1/2 teaspoon sambal olek chili garlic sauce
- 2 teaspoons mayonnaise
- 1 teaspoon lemon juice
- 1 green onion thinly sliced
Instructions
-
Heat oil in pan over medium heat. Add minced ginger and sliced mushrooms.
-
Cook for a few minutes until mushrooms browned.
-
Add kimchi and cook for a couple minute. Mix.
-
Create four nests in the mix, and crack four eggs, one into each nest. Cook on medium heat until eggs are set.
-
In a small bowl combine tamari, sambal olek, mayo, and lemon juice. Mix until smooth.
-
Serve eggs drizzled with sauce and sprinkled with green onions.
Nutrition Facts
Korean breakfast Kimchi Egg Skillet {GF, DF}
Amount Per Serving
Calories 57
Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 1mg0%
Sodium 114mg5%
Potassium 90mg3%
Carbohydrates 2g1%
Protein 1g2%
Vitamin A 60IU1%
Vitamin C 2.1mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.