Leftovers Idea: Seoul-ful Eggs

It's a dumb name. I know. I'm not always that creative.


I had planned to make Sigumchi Namul (Korean Seasoned Spinach) with the Korean Veggie Burgers I made earlier in the week, but phoned it in with some bagged steamed veggies. I had some burgers left and most of the spinach needed.


Pinky: What are you going to make for breakfast, Brain?

Brain: The same thing we do every Saturday morning, Pinky. Crack an egg on it.


Seoul-ful Eggs

Serves: 2 | Time: < 10 min


Changes to The Spruce Eats Sigumchi Namul: used a little less spinach; replaced soy sauce with coconut aminos; adjusted salt; used agave nectar instead of sugar


Ingredients

10-12 oz baby #spinach

1 tbsp coconut aminos

1 tbsp sesame oil

1 tbsp sesame seeds

Salt, to taste

2 cloves garlic, finely chopped

2 tsp agave nectar

2 leftover Korean veggie burgers

2 eggs

Water to blanch spinach and poach the eggs

Red pepper flakes and gochujang, for garnish


Instructions

Start by poaching your eggs. We use an egg poaching pan, so these are instructions for that. Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes.


Meanwhile, reheat the burgers for about 1 minute in the microwave.


Turn to the spinach. Blanch the spinach in boiling water for 30 seconds. Quickly remove the spinach to a colander and rinse it under cold water. Gently squeeze the spinach to remove excess water and transfer to a serving bowl.


In a measuring cup or small bowl, combine the aminos, sesame oil, sesame seeds, salt, garlic, and sugar. Mix well. Pour the dressing over the spinach and toss gently.


Divvy the spinach between two plates. Add a patty to each plate of spinach. Now put an egg on each burger. Sprinkle some red pepper flakes. Enjoy!


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