Scrambled eggs with kimchi

Whisk the eggs with milk and a pinch of salt. Pour the mixture into a non-stick pan over low heat. Let it cook for 30 seconds without touching it, then lift the pan slightly and move the eggs around.

Cook for another 2 minutes, then stir in the kimchi and break up the eggs to achieve a scrambled texture.

Serve the kimchi scrambled eggs on toast and sprinkle with spring onions.