Scrambled Eggs With Kimchi, Avocado and Fresh Cilantro

Eggs all day, any day, is our motto.

Ok, that’s not really our motto, but we do like our eggs, and this easy scramble for breakfast is hard to beat. Throw in the avocado and it’s a done deal.

The high quality fat from the avocado and a top grade protein from the eggs makes a nutritious breakfast. The kimchi adds good probiotic cultures to keep your gut healthy. Cilantro and avocado is a classic pairing so you can’t go wrong there. Plus, its a nice hit of greenery to start your morning. 


3 to 4 pastured eggs

1/2 Hass avocado

1 to 2 tablespoons spicy kimchi

2 tablespoons chopped cilantro

1 tablespoon extra virgin olive oil

Sea salt and pepper to taste

Most people are making the mistake of overcooking their eggs. When making a scramble you want to go with a low heat so they don’t overcook. It takes a bit longer but the result is worth it. Also, turn your eggs off once they’re still slightly wet but not runny. The residual heat will finish them off. Use a non-toxic-non-stick pan for best results. I know how well-cooked eggs is a personal preference but trust us, once you learn how to make a good scramble you’ll never go back to dry and rubbery eggs ever again.

Beat your eggs right before they go in the pan, stir the eggs in the pan and swivel the pan at the same time. Continue to gently work the eggs until they begin to solidify. Add salt towards the end to avoid breaking down the proteins. 

That’s it! The video above is pretty self explanatory. If you need a bit more in-depth guidance on making killer scrambled eggs just send us a note here, and we’ll be glad to help out.

Make this and let us know how you like it. We bet it’ll become one of your go-to-breakfasts. Enjoy!