Kimchi with crispy bits of hickory smoked bacon and eggs is a delectable meal that offers comfort and a punch of flavor. This easy recipe is perfect for anyone who enjoys the combination of spicy kimchi, savory bacon, and creamy yolks.

I am not saying that my whole family loves this meal, but my husband and I enjoy this flavor-bomb dish very much. If you love kimchi, I hope you will love this meal as much as we do!

🍽️ Why You’ll Love This Recipe:

✅ Super Delicious: The combination of kimchi, bacon, and eggs creates a symphony of flavors that will tantalize your taste buds.

✅ Comforting: The hearty and nourishing combination of kimchi, bacon, and eggs is perfect for a comforting meal anytime.

✅ Easy to Make: This dish comes together effortlessly, making it a go-to meal for busy individuals.

✅ Keto-Friendly: This dish is perfect for individuals following a ketogenic or paleo diet, as it is low-carb and high in protein.

✅ ** Versatile**: Serve it as a hearty breakfast, brunch, or even an early dinner, accompanied by rice or on its own.

Kimchi with crispy bits of hickory smoked bacon and eggs is a meal in itself, combining comfort, deliciousness, and ease of preparation.

Whether you’re a kimchi lover or simply looking for a mouthwatering meal, this dish will satisfy your cravings. So, gather your ingredients and give it a try today!

If you make this yummy Kimchi with Smoked Bacon and Eggs, please share on social media and tag me @sandraseasycooking 

Thank you so much for your love and continued support!

Happy Cooking!

Recipes you might like:

Potatoes and Eggs Skillet

Bacon Eggs and Cheese Croissant Sandwiches

Kimchi Fried Rice 

Yield: 2 SERVINGS

Kimchi with Smoked Bacon and Eggs

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Simple and Easy Recipe for Kimchi with Smoked Bacon and Eggs

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 cup of chopped Cabbage Kimchi: the amount may vary depending on personal preference
• 4 slices Hickory Smoked Bacon, crispy bits preferred
• 4 large Eggs
• Salt and pepper to taste

Instructions

1. Heat a pan over medium heat and cook the bacon until crispy.
2. Remove the bacon from the pan and set aside, leaving the bacon grease in the pan.
3. Add the kimchi to the pan and cook until slightly softened. Add half of the crispy bacon bits to the kimchi.
4. Crack the eggs into the pan, add a sprinkle of salt and pepper, cover turn down the temp, and gently cook to your liking. 5 minutes or until egg whites are thoroughly cooked and egg yolks look creamy inside. However, this is personal. Leave it under the lid for 4 to 5 minutes if you like its harder yolk. Turn off the stove so the eggs cook, but do not burn.
5. Add the rest of the crispy bacon bits to the kimchi and eggs.
6. Serve the kimchi with crispy bits of hickory smoked bacon and eggs immediately, garnished with additional herbs or spices, sesame seeds, and chopped green onion, if desired.

Notes

🌟 Tips and Variations:
- If you prefer a milder flavor, reduce the kimchi used.
- Feel free to experiment with different varieties of kimchi for added flavor.
- Add a soy sauce or hot sauce splash to kick up the spiciness.
- Top the kimchi with sliced beef or chicken for a protein-packed meal, or omit meat if you are vegetarian. However, make sure to get Vegan Kimchi.
- Serve with rice or crusty bread to soak up all the delicious flavors.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 395mgSodium: 683mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 21g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Mushroom Risotto’s first taste is like a spoonful of sunshine- it’s a tasty and super simple recipe.

The other day, I woke up and had this mad craving for Mushroom risotto. Oh, how much I cherish this dish. I vividly remember when my aunt, who lived in Italy for many years, came to live with us.

She made this fantastic risotto that I just loved so much. Well, she was so proud of herself and wanted to share this recipe with me as well.

I must be frank with you, I have always loved the risotto. It is such a versatile dish that I have no idea why people are so intimidated by it.

I enjoy making chicken risotto and plain parmesan risotto, although there is nothing bland or plain about it.

It is probably my favorite of all, but this risotto with mushrooms holds a special place in my heart.

You can use one kind of mushroom, or perhaps two or more. Furthermore, you may serve it with some protein like fish, chicken, or a steak, or just like this.

There is nothing like a hot risotto settling in your stomach on a cold winter day. It’s like sunshine on a cloudy day.

TAP HERE FOR MORE TASTY SIDE DISH RECIPES

STEP BY STEP INSTRUCTION:

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet, and saute for about 2 minutes, making sure it doesn’t stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it’s almost see-through, it is ready for stock. Do not burn it, so keep stirring.

4. Add the stock by the ladleful. Add to the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice, parmesan, heavy cream, lemon zest, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unsalted butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

I do hope you guys make it because I tried to simplify it as much as I could.

If you try my Mushroom Risotto, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Yield: 3 to 4 SERVINGS

Mushroom Risotto

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Mushroom Risotto's first taste is like a spoonful of sunshine- it's a tasty and super simple recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 5 cups chicken stock, vegetable, or chicken
• 2 tablespoons olive oil
• 1/2 red onion, finely chopped (about 1/4 cup)
• 1 celery rib
• 1 1/2-2 cups sliced mushrooms
• Kosher salt to taste
• 1/2 tsp ground black pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups risotto rice, such as Arborio
• 1/2 lemon, zested and juiced
• 1/2 tsp herb the providence
• 1 egg yolk
• 5 tablespoons heavy whipping cream
• 3 tablespoons Parmesan, plus for garnish

Instructions

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn't stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it's almost see-through, it is ready for stock. Do not burn it, so keep stirring.
4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice and zest, parmesan, heavy cream, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

Notes

You can use other herbs such as rosemary, lemon thyme, etc.

Did you make this recipe?

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Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day.

Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage.

I added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

Tap here for more side dish recipes

Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Recipes you might like:

WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Yield: Serves 4

Colcannon with Kale and Bacon

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Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
• 4 ounces unsalted butter
• ¾-1 cup half and half, cream (milk will do as well)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon oil
• 4 slices smoked bacon, diced
• 4 cups stemmed, rinsed, and chopped green kale

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

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