Kimchi Waffles with PB and Eggs

Kimchi tastes great on everything - sandwiches, burgers, tacos - you name it. But how does one incorporate fermented cabbage into breakfast?  Right alongside morning staples like waffles and eggs, and slathered with peanut butter.  Don't knock this protein-packed recipe til you try it!

Disclaimer: the following is not a recipe for kimchi-containing waffles.  I'm sure you could add kimchi to a waffle batter, but a) I'm unwilling to negotiate cabinet space for a waffle maker, and b) who has time to make their own waffles during the week?  So...L'Eggo my Eggo.  

 Homemade waffles on a Monday morning?  Please.

Homemade waffles on a Monday morning?  Please.

Now, back to the kimchi.  Frontloading your day with veggies is a great idea: IN THEORY.  But, it can be a) time-consuming, and b) translated into a wallet-sucking green juice, devoid of satiating fiber.  

 Mmmmmmmm...kimchi.

Mmmmmmmm...kimchi.

So, you know what kimchi is, right?  A bunch of vegetables.  Cabbage, carrot, and a bit of scallion (depending on the recipe), all dolled up with spices, and fermented to produce good-for-your-gut probiotics.  Veggies with the added benefits?  Sounds like a winning way to start the day.

Kimchi-topped eggs are awesome enough on their own.  Imagine hot sauce, but with added bulk and crunch.  Adding waffles was the next logical step, and finally PEANUT BUTTER.  

 Teddie: my go-to PB.

Teddie: my go-to PB.

My thought process went like this: how can I add more protein to this meal, and keep the theme ever-so-slightly Asian-inspired?  The peanut dipping sauce served at my favorite Korean BBQ joint came to mind.  Depending on which brand of waffles you're using, this meal packs upwards of 30g of protein to fill you up.  

Can't find kimchi in your neighborhood?  Order online, or try your hand at making your own.

Enjoy your food.  Enjoy your life!

Kimchi Waffles with PB and Egg

Author: Nicole rodRIGUEZ, RDN, NASM-CPT

Ingredients:

2 store-bought waffles, preferably buttermilk or homestyle (not whole wheat)

2 T. natural, unsalted, creamy peanut butter (I use Teddie's)

2 large eggs

Neutral cooking oil

1/2 C. kimchi

1 T. cilantro, chopped (optional)

Preparation:

Toast waffles according to package instructions.  Hold in toaster until assembly.

In the meantime, brush pan with enough oil to lightly coat.  Prepare eggs as desired - over easy, sunny-side up, over medium - any way as long as there's a bit of runny yolk.  It makes the dish!

Spread each waffle with 1 T. peanut butter and top with egg.  Pile kimchi on top, then cilantro, if desired.  

Dig in!

Serves: 1