Kimchi and eggs are one of our favorite combinations and you'll never tire of this recipe, even if you make it five days a week. The secret to cooking over-easy eggs is to add a splash of water - or better yet, kimchi brine - to the pan. Cover the pan and cook the eggs for about two minutes until they're done the way you like them. No messy flipping involved and your eggs will come out just right! Try it and let us know what you think.
You can find this recipe and lots more in our new cookbook, "Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal."
Makes 2 to 4 servings
- 4 tablespoons plus 2 teaspoons butter or coconut oil, divided
- 1 small yellow onion, sliced into thin half moons
- ¾ pound kale or Swiss chard
- Salt and freshly ground black pepper
- 4 organic eggs
- 1 cup Firefly Kimchi
- 1 large avocado, halved, pitted, peeled, and cut into 1⁄4-inch wedges
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and sauté until they’re translucent, about 10 minutes.
While the onions cook, cut or tear the kale leaves from the thick stalks, discarding the stalks (if you’re using Swiss chard, you can save them for another use). Slice the kale leaves into 1⁄4-inch strips (you should have about 4 cups). Add the kale to the skillet with the onions, and cook until it’s wilted and tender, an additional 6 to 8 minutes. Season the kale mixture to taste with salt and pepper, and divide it between two to four plates.
Fry the eggs in the remaining 2 teaspoons of butter for about 2 minutes, or until they’re done the way you like them.
To serve, place egg or eggs on top of each mound of kale and arrange the avocado slices right on top. Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Top each egg with 1⁄4 cup kimchi. Drizzle 1 to 2 teaspoons of kimchi brine over the top of each dish to add a splash of flavor. Serve warm.
*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books.