Savoury Egg Casserole with Mushroom, Bacon and Kimchi

By Chef Minh Phat
Serves 4
Prep Time 10 min
Cook Time 25 min
Print Recipe
By Chef Minh Phat
Bring some cheer to your brunch table with this delicious Asian-fusion egg casserole packed with flavourful mushrooms, bacon and kimchi. Made with fresh, local, high-quality Canadian eggs, this dish by Chef Minh Phat is a crowd-pleaser and is perfect for entertaining.

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.