Enoki Mushroom and Kimchi Bowl With Poached Eggs
Recipe type: Breakfast
Yield: Serves 1
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1 teaspoon high-smoke-point oil, such as rice bran or sunflower
  • 1 package enoki mushrooms, cut in half length-wise
  • 1 teaspoon soy sauce, plus more to taste
  • 1/4 cup kimchi, roughly chopped
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  1. Bring a large pot of water to boil; reduce the heat to a simmer. Add the white vinegar to the water, and poach the eggs; gently set the cooked eggs aside on a paper-towel-lined plate. Reserve the poaching water; keep it at a simmer.
  2. Heat the oil in a large skillet over medium-high heat until shimmering, but not smoking. Add the mushrooms and cook, stirring occasionally, until slumped and golden brown, about 5 minutes. Off the heat, add the soy sauce, kimchi, scallions, and sesame seeds. Toss together and adjust to taste with more soy sauce, if needed (this will depend on how salty your kimchi and soy sauce are).
  3. Transfer to a bowl, and top with the poached eggs (reheat briefly in the water they were poached in, if necessary).
Be sure to have all of your ingredients prepped before starting to cook as it goes fast. If you're new to poaching eggs, these tips will help you nail it. To make gluten-free, substitute gluten-free tamari for soy sauce. To make vegetarian, use vegetarian kimchi.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/02/22/enoki-mushroom-and-kimchi-bowl-with-poached-eggs/