Kimchi-Scallion Egg Soft Scramble on Toast

Butter-soft scrambled eggs fold in quick cabbage kimchi, scallions, and a whisper of gochugaru, spooned over garlicky sourdough toast. The plate echoes Leaves Weighted for Winter, when late-Joseon kimjang filled courtyard jars before the frost.

Serves 2

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 1/2 cup quick cabbage kimchi
• 3 scallions
• 1/2 tsp gochugaru or crushed red pepper
• 2 tbsp unsalted butter
• 2 sourdough bread slices
• 1 garlic clove
• 1 tsp fish sauce

Instructions

1. 1Mince the garlic and thinly slice the scallions, separating whites and greens.
2. 2Heat butter in a nonstick skillet over medium-low heat, add garlic and scallion whites, and cook until fragrant.
3. 3Add the kimchi, gochugaru, and fish sauce; stir-fry 1 minute to warm through.
4. 4Whisk eggs with salt, pour into the pan, and gently scramble until just set and creamy.
5. 5Toast the bread slices, spread with remaining butter, and top with the soft scramble and scallion greens.