Kimchi Breakfast Sandwich

Even though I wake up really early every morning, I don’t typically enjoy spending a lot of time making breakfast, unless it’s the weekend.  Usually it’s just cereal, toast, whatever I can find lying around.  This time, I found kimchi in my fridge.  Excellent.

Personally, I love kimchi.  It’s not everyone’s cup of tea (I also love tea), but I like anything spicy, so kimchi is perfect.  I think even those who don’t particularly like kimchi might like this breakfast sandwich

 

What you’ll need:

-Pre-made kimchi (I used store bought, but you could make it if you would prefer)
-1 large egg
-Roasted garlic & peppers seasoning salt (or any seasoning salt)
-4 slices of cheese

Directions:
1.   On a skillet set on medium-high heat, warm a tablespoon of olive oil.  Sauté the kimchi for 3-5 minutes.
2.   While the kimchi is on the skillet, whisk the eggs in a small bowl.  Add a pinch of seasoning salt, then whisk the eggs some more.
3.   Pour the egg onto the sautéed kimchi and turn the heat down to medium.  Continue cooking until the bottom is golden brown (or to your preference), then flip and cook on the other side.
4.   While the egg is on the skillet, toast the engligh muffin.  After the english muffin is done toasting, place two slices of cheese on one side of the muffin.  Fold the cooked egg into the muffin, and place the remaining two pieces of cheese on top.  Place the other side of the muffin on top, and enjoy.