Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Prep in:
15 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
KCAL 386 19%
Fat 9.4g 13%
Sat Fat 2.2g 11%
Salt 1.6g 26%
Sugar 18.4g 20%

Dive into this unique yummy creation which finds potato slaw mingling with a golden slice of sourdough toast and the vibrant tastes of Korean Kimchi. It’s an amazing brunch recipe with the addition of a fried egg.

-

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.

Ingredients

175g waxy potatoes or Rooster 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

175g waxy potatoes or Rooster 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

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