One of my current obsessions this year has been watching Korean street food videos, particularly the breakfast ones! They really love a cheesy egg, and so do I. The kimchi brings a super umami flavour and the spring onions add some vibrance. Served with crispy flakey flatbread, it’s a very fusion breakfast, something a little diff from the norm. Feel free to leave out the sesh oil if you don’t like the heat.
2 tsp butter
½ tsp Sesh oil
Pinch of man grind
⅓ cup kimchi
30g shaved parmesan cheese
20g chopped spring onions
2 x Roti
Cook the Roti - If using frozen ones, do them in the toasted sandwich press! Makes it so easy and mess free.
Pop a non-stick pan on the heat. Crack in the eggs, and add the kimchi, butter, and sesh oil. Turn onto a medium low heat and stir vigorously with a spatula.
Keep stirring the eggs, and letting the butter gradually melt in. This method makes for a super creamy scram.
Once the eggs are almost done, add the man grind and parmesan, and keep stirring.
Once parmesan is melty, remove from the heat, place on a plate.
Scatter with the sliced spring onions, and serve the warm roti on the side.
Best eaten by tearing off bits of roti then adding a forkful of the scramble. Yum!
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