Kimchi scrambled eggs

This gut-friendly brunch is quick and easy to make. I followed BBC Good Food’s recipe.

It is ready in 4 minutes. I used:

• 2 medium eggs

• 1 tbsp milk

• 1 spring onion chopped

• 2 tbsp kimchi

• Toasted bread

I started by beating the eggs, and then added the 1 tbsp milk to the mixture. I poured the lot to a non-stick pan on low heat, and left it untouched for about 30 seconds. I then swirled the eggs around, and let it cook for 2 minutes. Once the eggs looked ready, I added the kimchi to the pan and stirred it for 5 seconds. I then removed it from the heat, and served the kimchi scrambled eggs on the toasted bread. I sprinkled the chopped spring onion on top along with some ground black pepper.