Step 1

Crack eggs straight into non-stick saucepan. Add butter. Do not beat the eggs or season yet.

Step 2

Turn the heat on to medium-high.

Step 3

Stir constantly using a spatula, turning the egg & butter. Once the pan gets hot, remove it from the heat for about 20 seconds, continuing to stir and return to heat. Do this at 30 second intervals to keep the eggs from over cooking. Cook for 2 to 4 minutes or until the eggs reach a creamy texture.

Step 4

Remove from heat. Mix in the sour cream immediately. This will help stop the eggs from continuing to cook.

Step 5

Add the kale and kimchi. Season to taste with salt and pepper. Enjoy immediately!