marionskitchen.com
Miso Butter Scrambled Eggs | Marion's Kitchen
Share
Email
Prep Time
5m
Cook Time
5m
Total Time
10m
This savory twist on classic scrambled eggs features a rich and creamy blend of unsalted butter and shiro miso paste. Seasoned with sea salt and served with buttered toast and grated parmesan cheese, it's a simple yet indulgent breakfast option. Add a sprinkle of sichimi togarashi for an extra kick.
Ingredients
Servings:
2
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
First make the miso butter by combining the butter and miso until well mixed. Place in the freezer for 10-15 minutes or until firm, before using.
2
When ready to cook, whisk the eggs and salt until just combined.
3
Heat a pan over low heat. Add a heaped tablespoon of butter and wait for it to melt (it shouldn’t foam or brown). Then pour in the eggs and let them set for a minute or until they just starting to show signs of setting at the sides. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds. Add another heaped tablespoon of cold butter to the eggs and keep stirring until thick and glossy. Pour out the eggs onto some toast.
4
Top with parmesan cheese and sichimi togarashi, if using. Serve right away.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,132kcal56%
-
Fat103g5%
-
Saturated Fat62g3%
-
Carbohydrates10g0%
-
Fiber0g0%
-
Sugar2g0%
-
Protein44g2%
-
Cholesterol691mg34%
-
Sodium1,570mg78%
Percent Daily Values are based on a 2,000 calorie diet.