Kimchi Breakfast Bowl & A Baby!

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breakfast / dairy free / dinner / egg free option / favourites / fermented / gluten free / lunch / savoury / vegan option / vegetarian

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Meet our newest addition! Baby Ira, born at home on the morning of September 30th. He is a delight and we are all smitten with him. Thank you to everyone who has been so generous in making us meals and treats and providing amazing support in other ways. And also for being so darned excited about his arrival.

I will be a bit preoccupied over the next little while as we adjust to life as a family of five. But I will continue to spend a large amount of time in the kitchen making meals and experimenting with food. Taking photos with my big camera and editing has been nearly impossible, so I have a slightly different approach that I will be trying over the next few weeks and months in order to continue to share recipes and ideas. I am going to do more of a food diary where I share daily meals, snacks, lunches for the kids etc in order to give you an idea of how I incorporate a wholefoods diet into our fairly busy lives and on a budget. It does take a lot of preparation and planning but it is something we have slowly gotten used to over time and I am keen to share my routine, shopping lists, weekly food prep etc in case it is useful to some of you. On that note, here is a meal we make once or twice per week.

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Say hello to my favourite breakfast. Fried eggs with soft yolks (or scrambled eggs if soft yolks make you cringe), deep-fried tofu (or fried tempeh), and mung bean sprouts on a bed of sushi rice or brown rice with a big spoonful of kimchi (recipe coming veeeeery soon). I’m not one for sweet breakfasts. If we have pancakes or crepes I always make bacon or sausages and fried eggs to go with it. I grew up with hot cooked savoury breakfasts most mornings. They are such a great way to start the day. I don’t even mind having to get up a bit earlier to make them because I find they give me far more energy throughout the day and I don’t get hangry before lunch time arrives. It’s worth it. And it means I get a cup of coffee half an hour earlier.

In order to streamline this meal we use a rice cooker. I have a small kitchen and try to minimise the number of kitchen appliances down to essentials only. A rice cooker is something we would have a very hard time living without in our busy day-to-day life. It allows us to either get the rice ready for cooking the night before or as soon as we wake up and it can cook unattended while we shower and get the kids ready. It also makes the perfect rice every time. We have a very basic one, but there are fancy ones with automatic timers so you can set it to come on just before you wake up and have hot cooked rice ready and waiting when your alarm goes off.

Now that I am breastfeeding an infant full-time and also wrangling a toddler and a nearly-nine-year-old (yikes how did he get to be this old so fast) I really need nutrient-dense foods (foods with more bang for the buck that are high in proteins, healthy fats, complex carbs and vitamins and minerals) that are fairly simple to prepare and that the kids will also eat. This meal ticks all of those boxes for us and it tastes amazing.

I feel this meal is fairly straight-forward so I haven’t written out a detailed recipe for it, but by all means let me know if you would like a more descriptive recipe or feel free to ask questions in the comments or on Facebook or Instagram and I can get back to you. I have made this quantity for two people, so adjust as needed for more or less people.

Kimchi Breakfast Bowl (Serves 2)

2-3 cups cooked sushi rice, white rice or brown rice (click links for instructions on how to cook rice without a rice cooker)

4 free range eggs prepared as desired (fried or scrambled or omit them if you don’t eat ’em)

tempeh, firm tofu or deep fried tofu

sprouts – mung bean, alfalfa, radish, pea etc. or a mix of a few


*soy sauce or tamari & sesame oil

Fry tofu or tempeh in coconut oil until golden and set aside (add a tsp of soy sauce or tamari at the end of cooking if desired). Fry or scramble the eggs and spoon hot rice into big bowls while eggs are cooking. Place cooked eggs and tofu on top of the rice and season as you wish with soy sauce or tamari and sesame oil. Top with sprouts and kimchi and dig in. 

*make sure you are using a gluten-free soy sauce or tamari if necessary

The Author

Let food be thy medicine and medicine be thy food.


  1. Sylvia Reynolds says

    Congratulations to you all! He looks so gorgeous and I am sure you have everything under control. If you remove the kimchi, this breakfast would be suitable for my new crazy diet of low FODMAP with low food chemical! Very restrictive, but it is solving my problems. Hope to see you all soon.


  2. Sara Blake says

    Hi Bonnie, I have just discovered your blog after seeing a post on RNZ about your interview, which I’m planning to listen to tonight once the kids are in bed! So many recipes I want to try here! This is extremely random and hopefully not too stalkerish! But I’m wondering if you were a fairly new midwife at Wellington hospital about seven years ago (June ’11)? I had a pretty rough time with my first baby in NICU and an amazing midwife who had just found out she was pregnant who helped me so much with her amazing care, and I didn’t get to see her on my last day and have always wanted to thank her! So if, bizarrely, that might have been you – the hugest of thank yous! And if it wasn’t you, a huge thank you anyway because you midwives are amazing 🙂 And thanks for sharing these recipes, I’m looking forward to trying some.


    • Hi Sara! Yes, I think that was me in there! I was in my third year of study while doing a placement in the NICU. I was very newly pregnant then! Im currently holding down the fort at home with three little ones, eek, so not much midwifing going on these days.


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