Kimchi & Egg Breakfast Salad

Recipe Description:

This GAPS breakfast recipe is suitable for Stage 4 of the Intro Diet and beyond.

One of the best parts of this breakfast is the “juice” left at the bottom of the bowl at the end – a combination of kimchi juice, cucumber water, olive oil, and egg yolk. Yum!

Prep Time: 5 Minutes

Cook Time: 6 Minutes

Servings: 1

Difficulty: Moderate

Recipe Ingredients:

1/2 cup chopped green leaf lettuce

2 inches of peeled cucumber, sliced, then chopped into quarters

thick slice of avocado

extra virgin olive oil to drizzle

1/4 cup kimchi

2 eggs, poached

salt & pepper

Recipe Instructions:

Put lettuce in the bottom of a bowl, then top with chopped cucumber.

Lay the avocado slice on one side of the bowl, then drizzle everything with a little olive oil. Place the kimchi on the other side of the bowl.

Place poached eggs in the center.

Add salt and pepper to taste.

Author: BodyWisdomNutrition

My name is Jennifer Scribner and I'm a Nutritional Therapist, Certified GAPS™ Practitioner, and the founder of Body Wisdom Nutrition. I love everything about food and nutrition and I’d like to share my passion with you! View all posts by BodyWisdomNutrition

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: BodyWisdomNutrition

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