|Sat Fat 2.2g||11%|
A unique and delicious creation which finds the sharp tastes of Korean Kimchi pairing with a golden slice of sourdough toast and potato slaw. The addition of a fried egg on top makes this recipe an amazing brunch idea.
Salt the cabbage for 10-20 minutes, rinse well and dry. Mix with the carrots, chilli paste
Parboil the potatoes for 2 minutes then drain and leave to steam dry.
Mix with the carrots, cabbage and chilli paste, season with the salt and sugar to taste. Set aside.
Fry the eggs until crisp around the edges and season with salt, pepper and chilli flakes
Toast the sourdough and top with the slaw, the egg, spring onions and chilli flakes if you like.
175g waxy potatoes, cut into matchsticks
1 carrot, sliced into matchsticks
½ savoy or chinese cabbage, shredded
2tsp Kimchi chilli paste
1tbsp stevia or zylitol instead of sugar (optional)
2 slices of sourdough bread
A little rapeseed or low-cal olive oil spray to cook the eggs
Salt, pepper and chilli flakes to garnish
Sliced spring onion to garnish
Salt for the cabbage
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Great food made simple! Our easy tray baked lamb tagine is a delicious, comforting dish which can serve the whole family - check out our simple recipe here.