Begin by heating 1 tsp of butter in a pan over medium heat. Once butter is hot, add shallots or onion and mushrooms. Stir occasionally. After about 5 minutes add the chard. Season with salt and pepper. Cook until the chard is wilted and the shallots and mushrooms are soft and golden.
Meanwhile, heat 1 tsp butter in another pan over medium high heat. Ounce hot, add sausage. As the sausage cooks the part touching the pan will brown. Once it has, turn the sausage and repeat until all sides are browned. Then remove from heat, let cool a little, then slice.
Next, Toast your bread. Once done butter with 1 tsp of butter.
Then, heat another tsp of butter in a separate pan over medium heat. Once your pan is warm but not too hot, crack your egg on a flat surface and carefully drop the egg onto the pan. Try not to let the yolk break. Then season with salt and pepper. Let it cook for a few minutes until the egg whites start to become firm and opaque. Flip and season with more salt and pepper. Cook for another 45 sec to 2.5 mins, depending on how runny you like you eggs (the longer you cook it, the less runny it will be). You can test where the egg is at by gently poking the yoke (The firmer the yolk, the less runny it will be). I like mine a little runny so I take my egg off when the yoke is still a little squishy (after about a minute).
Now assemble your plate. Place sautéed veggies, sausage, toast, eggs, and kimchi on your plate, serve and enjoy!
0 servings