Miso Butter Scrambled Eggs

Miso Butter Scrambled Eggs

  • 15 mins
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 4 large eggs
  • 1 tbsp unsalted butter
  • 1 tsp Yutaka Miso Paste
  • 1 tbsp double cream or milk
  • 1 tbsp grated parmesan cheese
  • 1 slice of sourdough bread
  • 1 tsp vegetable oil (optional, for toasting bread)
  • Salt and black pepper, to taste

Directions

  1. In a small bowl, whisk together the eggs, miso paste, and double cream until smooth. Stir in the grated parmesan.
  2. Toast the sourdough slice until golden. For an extra-crisp texture, heat the vegetable oil in a pan and fry the bread lightly on both sides.
  3. In a non-stick pan, melt the butter over low heat. Pour in the egg mixture and cook gently, stirring continuously with a spatula to form soft, creamy curds. Remove from heat just before the eggs are fully set, as they will continue to cook off the heat. 
  4. Season the scrambled eggs with salt and black pepper to taste.
  5. Serve immediately with toast, pairing with fresh greens or avocado for a complete high-protein breakfast.

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