Kimchi and Eggs Breakfast Salad

Kimchi and Egg Breakfast Salad GAPS Recipe | Body Wisdom Nutrition

Kimchi and egg breakfast salad

I’ve been getting creative with GAPS meals, particularly as we can add new foods. Once we introduced lettuce and cucumber I came up with this Kimchi and eggs breakfast recipe for Stage 5 of the Intro Diet. This makes one serving, but is easily multiplied.

  • 1/2 cup green leaf lettuce
  • 2 inches of peeled cucumber, sliced, then chopped into quarters
  • thick slice of avocado
  • extra virgin olive oil to drizzle
  • 1/4 cup kimchi
  • 2 eggs, poached
  • salt & pepper

Put lettuce in the bottom of a bowl, then top with chopped cucumber. Lay the avocado slice on one side of the bowl, then drizzle everything with a little olive oil. Place the kimchi on the other side of the bowl. Place poached eggs in the center. Add salt and pepper to taste.

One of the best parts of this breakfast is the “juice” left at the bottom of the bowl at the end – a combination of kimchi juice, cucumber water, olive oil, and egg yolk. Yum!

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Thomas says:

Delicious, healthy and quick. I have been eating kimchi and eggs for breakfast for quite a while. My wife thinks I’m nuts so I googled it to see if I was the only one. Like Jill, I’m glad I’m not. This combo goes particularly well toghether. Thanks.

jennutrition says:

lol I’m happy to help! 😉

Jill says:

Eggs and Kimchee go together like peanut butter and jelly–better even! Thanks for making me not the only one I know who LOVES fried eggs and kimchee together!

jennutrition says:

I think this combo will catch on! 🙂

Heather Truman says:

This looks delicious!!!

Rebecca says:

wow! that looks good. can’t wait for stage 4!