Fried eggs with a frilled, crispy white, and rich, runny yolk have earnt their place on plates across the globe. Delicious in their purest form, it’s also really easy to give a fried egg a tasty twist – and that’s exactly what we’ve done here with the help of some tangy, spicy Korean kimchi. Punchy and bright, the kimchi adds a feisty contrast to the gooey golden yolks.
Prep time 5 minutes | Cook time 5 minutes | Serves 1
1 tablespoon sesame oil
1 garlic clove, thinly sliced
100g kimchi
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper
1 medium hot fresh red chilli
1 teaspoon lightly toasted sesame seeds
Set a large heavy-based frying pan over a medium high heat.
Add the sesame oil and when it’s hot, add the sliced garlic. Let it sizzle for a moment, then add the kimchi to the pan. Fry the kimchi for a minute or two, or until it’s just beginning to crisp a little round the edges. Push the fried kimchi to one side. Add a dash more oil, then crack in the eggs. Season them with a pinch of salt and a twist of black pepper and scatter over the finely sliced chilli and toasted sesame seeds.
Baste the eggs, if you like, or flip them and simply cook them to your liking. When they’re ready, bring the pan to the table and tuck in.
