There is a local cafe we like to visit (Little Big Sugar Salt) – they do a mean coffee and some scrumptious brekkies. This recipe was born out of love and longing for our favourite dish there. The cafe was closed this once when Mr Meow and I had a hankering for one of their egg-based bowls. So we created and inspired version at home with what we had at hand.
This dish now makes a weekly appearance: sometimes for brekkie, sometimes for lunch. It is so satisfying and will keep you full for ages. The hot and sweet kumara, and cheesy eggs contrast beautifully with the cold, crunchy and spicy kimchi. Best bit, this dish requires next to no skill to put together. It feels like cheating to even call this a recipe.
If you haven’t had kimchi before, you are seriously missing out! The funky odour of Korea’s national dish can be offensive to the uninitiated: fermented things tend do that. But the crunchy, piquant and tangy taste of pickled cabbage really grows on you. And of course, kimchi is wonderful for you as it is a probiotic (thanks to lactobacilli) and contains beneficial fibre, and vitamins A and C.
Kimchi Egg & Kumara – serves 2 as a main
This recipe is Banting friendly.
You will need
- 30g salted butter, divided (coconut oil is even better)
- 1¾ cups kumara / yellow sweet potato, peeled and cut into 1cm cubes
- 4 large eggs, free-range and pastured, lightly beaten
- ¼ cup tasty cheese, shredded
- ½ cup kimchi, chopped up (I use mat kimchi, and I use it generously)
- 1-2 teaspoons coriander leaves, chopped
- salt to taste
- In a large heavy-bottomed frying pan over a high flame, melt half the butter and saute the sweet potato uncovered. Allow it to cook through and crisp up a little
- When the kumara is nearly done, mel the remaining butter on low heat in small frying pan. Tip in the beaten eggs and using a spatula, lift the eggs just as they begin to set, moving the mixture around gently to form soft curds.
- Remove from heat, top with shredded cheese. The cheese will melt from the residual heat of the eggs.
- Sprinkle the kimchi pieces (and any juices) all over the eggs and garnish with coriander leaves.
- Ignore what I did with plating and divide the kumara into two bowls, slide half the kimchi eggs over each and season to taste.
- Serve hot, preferably drizzled with some sriracha.
TIP: This is incredible with scoops of avocado with a squeeze of lime and a sprinkling of Korean red pepper flakes.
What sort of breakfast bowls do you like?