Savoury Egg Casserole with Mushroom, Bacon and Kimchi
Ingredients
- 5 thick slices of bacon
- 1 cup (250 mL) kimchi
- 1 Spanish onion
- ½ cup (125 mL) white button mushrooms
- 1 cup (250 mL) tomato, diced
- 1 tbsp (15 mL) garlic, chopped
- 2 cups (500 mL) baby spinach
- 2 tbsp (30 mL) light soy sauce
- 2 tbsp (30 mL) maple syrup
- 1 tbsp (15 mL) gochujang (red chili paste)
- 4 eggs
- 1 baguette or 4 slices of toast
Instructions
- Step 1
Using a sharp knife, slice the bacon into small pieces, approximately 0.2 inches (0.5cm) in size.
- Step 2
Finely chop the kimchi, Spanish onion and mushrooms into small pieces and dice tomatoes.
- Step 3
In an 8 inch (20 cm) cast iron skillet or frying pan, fry the bacon at medium heat until crisp.
- Step 4
Add the chopped garlic, onion and mushrooms to the skillet and sauté for 2 minutes.
- Step 5
Add the baby spinach to the skillet.
- Step 6
Add the diced tomatoes, kimchi, light soy sauce, maple syrup and gochujang to the skillet and cook for 15 minutes over medium-low heat.
- Step 7
Transfer to an 8 inch (20 cm) baking dish. Omit this step if using a cast iron skillet.
- Step 8
Crack the eggs on top of the stew and finish cooking in the oven for 5 to 10 minutes at 350° F (180° C) until the egg whites are cooked through.
- Step 9
Serve with toast or baguette slices.