Kimchi omelette buns with sesame mayo
We used our Kiss me Kimchi – Vegan Hot Kimchi but our Ginger Ninja Kimchi would work great too.
2 large free-range eggs, lightly beaten
2 tablespoons drained GoodBugs NZ Kimchi
1 teaspoon finely chopped chives or a little finely chopped spring onion
Olive/coconut oil or ghee, to cook
2 burger buns (gluten-free if needed)
Lettuce, to serve
Hot sauce, to serve, optional
2 tablespoons good quality mayonnaise
1/4 teaspoon rice vinegar
1/4 teaspoon toasted sesame oil
Combine eggs, kimchi and chives in a bowl, season with salt and pepper and mix well. Heat oil or ghee in a small frying pan over medium-high heat. Pour in the egg mixture, tilting the pan slightly to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 15-20 seconds, then scrape a line through the middle with a spatula or spoon. Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set. Flip over and cook for a further 10 seconds, remove from the heat, fold omelette in half and cut into two pieces.
To make sesame mayo, combine ingredients in a small bowl.
Toast buns, spread a little sesame mayo on the bottom bun, top with lettuce and half of the omelette and a drizzle of hot sauce, if using. Serve immediately.