Kimchi Scrambled Egg Bowl

If your gut and your hormones could design a breakfast together,  it might look like this.

Creamy scrambled eggs laced with spicy kimchi (hello fermented goodness), iron-rich beef organs, buttery avocado, juicy tomatoes, and earthy mushrooms,  all layered into one umami rich bowl.

This bowl gives you high-quality fat, bioavailable iron, gut-supporting ferments, and just enough spice to wake you up properly. It’s especially great if you struggle with sluggish digestion or hormonal bloating in the mornings.

Serves 1

Ingredients

• 2 organic eggs
• 1 tbsp Organised
• 2 heaped tbsp grated parmesan
• Salt & pepper to taste
• A handful of cherry tomatoes
• 5-6 chestnut mushrooms, sliced
• 1/2 avocado, sliced
• A forkful of kimchi
• 1 spring onion, finely chopped

Optional: an extra sprinkle pf parmesan to serve

Method

1. Add the cherry tomatoes to a baking tray, drizzle with some olive oil, salt and pepper and roast in the oven at 200 degrees Celsius for around 20 minutes.
2. Add a drizzle of olive oil to a pan on a medium heat and once hot add in the sliced mushrooms. Cook for 10-15 minutes until all the water from the mushrooms has evaporated and they are slightly browned around the edges
3. In a bowl whisk together the eggs, Organised, parmesan, salt and pepper.
4. Melt some butter or ghee in a large frying pan. Once hot pour in the egg mixture. Using a metal spatula swirl it around until you have some fluffy scrambled eggs.
5. Serve your eggs with the roasted tomatoes, mushrooms, avocado, kimchi, chopped spring onion and a sprinkle of parmesan if using.