Korean Kimchi Potato Slaw on Sourdough Toast, topped with a Fried Egg

Per Serving

RI%

KCAL

386

19%

Fat

9.4g

13%

Sat Fat

2.2g

11%

Salt

1.6g

26%

Sugar

18.4g

20%

Prep in:

15 mins.

Cook in:

10 mins.

Serves:

2 Cost per Serving

Potato Type

Ingredients

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 eggs

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

Method:

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.

Find more recipes like this one Breakfast & Brunch, Meal Occasions, Quick Recipes, Seasonal Recipes, Spring, Under 400 Calories, Vegetarian Inspiration

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