1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise
Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.
When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.
Gently peel your eggs and let them cool.
Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.
Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.
Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.
bacon recipe courtesy of: Momofuku at home, March 30, 2010