Kimchi scrambled eggs
I think it's important to eat in the morning shortly after you wake. I really don't care if it's bacon and eggs, or a slice of last night's pizza. For myself, I've eaten curry rice (zero meat, just sauce and rice), pizza, pork and/or chicken katsu (a breaded and fried hunk of meat). I can't wait to make chicken fried steak, and then, tomorrow, have it for breakfast. So, leftovers for breakfast as a theme might be interesting. Who's eating quinoa salad with leftover salmon in the morning? Who can help me figure out how to get all that oatmeal off the shelf into my mouth?
I'm confused about this. It could be the result of living alone. I gaze into the fridge in the morning and see last night's leftovers. I am so not willing to eat that them again for dinner, so I try to figure out how it can be incorporated into a morning meal. Alas, the success is spotty.
I'm also willing to create a "Morning Mashup." I learned this from my dad, who cheerfully whizzed whatever was in the fridge bins to create a sauce/dip which was the basis of our evening dinner regardless of what mom made. It was almost always cut with beer, and served with bread, Ritz crackers or saltines. Mom was appalled but she couldn't stop the carnage.
Does anyone else have these kind of breakfast memories?
What oil do I used to make the kimchi scrambled eggs? Thx!!!
My favorite oatmeal is with Mother in Laws kimchi, shredded granny smith apple, blueberries and a few toasted walnuts. It's my go to no nonsense fuel when I have a long day ahead of me.
You might like to check out Jennifer Heftler on Facebook. When the pandemic began, she took up making herself delicious breakfasts every day and posting them on her own newsfeed and in at least one FB group. She's been doing this now for more than 800 days. Both her breakfasts and her photos are delightful. In addition, she is a light-hearted, engaging writer with a warm sense of humor. I believe she is also somehow involved in the "Who's Feeding Phil" series on Netflix. Perhaps she would make a good podcast interviewee or a feature for Just Do It.
Try scrambled eggs with chili oil. I think you'll like it. Over at the Omnivores Cookbook blog, Maggie has a recipe for homemade chili oil that I'm addicted to. I just had it on a toasted bagel smeared with cream cheese. I will also admit to using it as a sauce on vanilla ice cream. It creates that sweet-heat flavor that I crave. Thanks for the idea. I'm always looking for more ways to use Asian herbs and spices in Western foods.
I make my own Kimchi, I like it. I use it as an embellishment on and with many things. It is fabulous with scrambled eggs.
This doesn't sound good...
I love that you plate and photograph everything so thoughtfully, I would not have that restraint…….
Someone one made scrambled eggs with cream cheese in it!!!!! Then told me not to use soap in a cast iron skillet !!!!!
Asparagus cut on a bias to 3" pieces, wedges of red onion and button mushrooms sauteed til they're slightly burnt, then add organic eggs - I sometimes scramble them in the pan to heighten the flavor of the yolks. And for me, a touch of chili crisp as they hit the plate. Delish!
I LOVE kimchi with my scrambled eggs, but I use it as a condiment. I don't want to kill all that good bacteria and probiotics I've built up in my ferment!
This sounds delicious! I have some rice in my fridge to put under it and some hijiki to sprinkle on top and I have dinner!!!
garnish organic scrambled eggs with dry roasted seaweed and a pad of sweet butter, the salt to lift the blood and spirits for a day of cooking!
The topic of scrambled eggs is advanced by your work but I'd like much more chat about this!