Kimchi Oyster Mushrooms with Egg

If you can't get Oyster mushrooms this recipe will work with other types but there is something about the lightness in flavour and the texture.

Hint: If you don't like the spiciness of Kimchi you can substitute it with Sauerkraut.

Prep time: 5 mins
Cook time: 10 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

100 grams of oyster mushrooms or other similar mixed white fancy mushrooms

1/2 teaspoon of fresh grated ginger

1 small long green shallot/scallion, sliced with green & white parts separated

1/4 cup of kimchi, drained and liquid reserved

1 free range egg

Sauce Ingredients

1 teaspoon of whole egg mayonnaise*

1/2 teaspoon of reserved kimchi liquid

1/2 teaspoon of coconut aminos or wheat free tamari

1/2 teaspoon of fresh lemon juice

Method

Heat oil in a pan over medium heat and add ginger, mushrooms and white part of shallot and cook until mushrooms are browned.

Add kimchi and cook for a further 2 minutes.

Create 2 spaces in the mixture and break one egg into each, cover and cook until eggs are done to your liking.

While eggs are cooking make the sauce by whisking all of the ingredients together. Serve drizzled over eggs and garnish with green part of shallot.

*We love to make our own mayonnaise but if you are using store bought choose organic whole egg with no added sugar. The macros are worked on our recipe and you can find it in the Dressings and Sauces section

Calories: 242
Protein: 12.1
Carbs: 9.6
Fibre: 4.2
Fat: 18.7

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