Hard Boiled Eggs With Kimchi


Makes 2 servings


4 eggs
Pinch sea salt
2 teaspoons apple cider vinegar
One 16-ounch jar Kimchi


  • Place the eggs in a small pot.
  • Cover with 3 cups water.
  • Add salt and apple cider vinegar.
  • Cook over medium heat, bringing to a rolling boil.
  • Remove from heat, and cover the pot.
  • Let the eggs stand for 13 minutes.
  • Drain the eggs and run under cold water to cool them.
  • Peel cooled eggs then cut in half and set aside.
  • Remove kimchi from jar and roughly chop it.
  • Divide in to 2 even portions and top each with 2 hard boiled eggs.


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