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–+ servings

Kimchi Fried Eggs

5 from 1 review
These kimchi eggs are cooked on medium heat and covered to ensure the kimchi doesn't scorch, and the whites are perfectly set. What you are left with are easy, flavor-filled eggs with the perfect level of runny yolk. Serve on your crunchiest toast!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving

Equipment

Ingredients

  • 2 slices of bread
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 1/3 cup kimchi
  • 2 large eggs
  • Diamond Crystal kosher salt, to taste
  • 2 teaspoons chili oil or chili crunch, I like the Momofuku version
  • 1/4 cup torn mint or basil
  • Freshly ground black pepper, to taste

Instructions 

  1. Toast 2 slices of bread and set aside.
  2. Place a nonstick pan over medium heat and add 2 tablespoons of olive oil.
  3. Add 1/3 cup of kimchi to the pan and roughly shape the kimchi into two "circles" on the pan, making two areas that you can crack the eggs into. The pan should be hot enough that the kimchi sizzles when it hits.
  4. Crack an egg into the center of each kimchi "circle" and season with a pinch of kosher salt. Cover and cook for 2-3 minutes, or until the whites are fully set.
  5. Scoop one egg onto each piece of toast. Drizzle with 2 teaspoons of chili oil and add extra kimchi as you prefer. Scatter with 1/4 cup of mint or basil and finish with a few cracks of black pepper. Enjoy
Serving: 1 servingCalories: 513kcalCarbohydrates: 31gProtein: 18gFat: 35g