Buttery biscuits filled with soft scrambled eggs, kimchi, and chives. These kimchi soft scrambled egg biscuit sandwiches are simple and delicious.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month with a brand new recipe.
I hope you’re having a wonderful May. I love that it’s finally spring, and that summer is just around the corner. One of my favorite things to do that I’ve missed this past year is going out to eat with friends, especially brunch. There’s something about weekend brunch that’s always so fun. Maybe it’s the social aspect of it. I’m not sure.
But I definitely want to go back to brunching as soon as possible. In the mean time, I’m sharing with you this kimchi soft scrambled biscuit sandwiches.
Buttery biscuits filled with fluffy soft scrambled eggs with a hint of umami from the kimchi in each bite. If you’re a fan of kimchi, then this egg breakfast sandwich is perfect for you. The savory, funkiness of kimchi is in each bite of this egg sandwich, and I absolutely love the uniqueness of it.
You can make the biscuits from scratch, or you can use store bought. Some days, I like making biscuits from scratch. Other days, I like the store bought ones for convenience.
To make the soft scrambled eggs, there are a few steps.
First, squeeze out as much juice from the kimchi as possible. You want as little liquid as possible.
Add the kimchi to a medium sized skillet over medium sized heat. Cook the kimchi for several minutes until the kimchi becomes dry and slightly crispy on the edges. Remove the kimchi from the skillet and set aside for now.
In a medium sized bowl, whisk together eggs, heavy cream, and a pinch of salt until combined.
In the same skillet you used to cook the kimchi, add olive oil over low to medium heat. Pour the egg mixture into the skillet and push the eggs back and forth with a spatula. The eggs will slowly turn fluffy. About 3-4 minutes in, add the kimchi and finely chopped chives into the skillet. Cook the eggs and kimchi for a couple more minutes until the eggs appear set.
Cut the biscuits in half and add the soft scrambled eggs in between. Sprinkled furikake seasoning on top before serving.
Serve these kimchi soft scrambled egg biscuit sandwiches warm.
Enjoy!
Andrea
Cooking with a Wallflower
- ¼ cup kimchi
- 5 eggs
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon chopped chives
- Pinch of salt
- 2 biscuits
- furikake seasoning
- To make the soft scrambled eggs, there are a few steps.
- First, squeeze out as much juice from the kimchi as possible. You want as little liquid as possible.
- Add the kimchi to a medium sized skillet over medium sized heat. Cook the kimchi for several minutes until the kimchi becomes dry and slightly crispy on the edges. Remove the kimchi from the skillet and set aside for now.
- In a medium sized bowl, whisk together eggs, heavy cream, and a pinch of salt until combined.
- In the same skillet you used to cook the kimchi, add olive oil over low to medium heat. Pour the egg mixture into the skillet and push the eggs back and forth with a spatula. The eggs will slowly turn fluffy. About 3-4 minutes in, add the kimchi and finely chopped chives into the skillet. Cook the eggs and kimchi for a couple more minutes until the eggs appear set.
- Cut the biscuits in half and add the soft scrambled eggs in between. Sprinkled furikake seasoning on top before serving.
- Serve these kimchi soft scrambled egg biscuit sandwiches warm.
Here are some more easy & delicious recipes to try!
