15-Minute Miso-Butter Scrambled Egg

This recipe upgrades the humble scrambled egg with the deep, savory complexity of white miso and toasted sesame. By incorporating Asian pantry staples into a classic high-protein breakfast.

Why This Recipe Works

This recipe utilizes thinly sliced ribeye to ensure a cook time of under 5 minutes. The combination of toasted sesame oil and fresh lime juice creates a complex flavor profile that tastes like it has simmered for hours.

Ingredients

• 4 Large eggs
• 15g (1 tbsp) White miso paste
• 15ml (1 tbsp) Heavy cream or whole milk
• 15g (1 tbsp) Unsalted butter
• 5ml (1 tsp) Toasted sesame oil
• 1 Avocado, sliced
• 5g (1 tsp) Toasted sesame seeds
• 1 Spring onion, finely sliced
• Your preference of bread
• Chili flakes or spicy salsa (optional heat)
• 1 spoon of Sour Cream/Creme Fraiche (optional)

Instructions

1. Whisk the Base In a medium bowl, combine the eggs, miso paste, and cream. Whisk vigorously until the miso is fully incorporated and no large clumps remain.
2. Prep the Sides While the pan heats, slice your avocado and toast the bread. Having these ready is essential for a 15-minute workflow, as the eggs cook very quickly.
3. Heat the Pan Place a non-stick skillet over medium-low heat. Add the butter and sesame oil. Once the butter is melted and slightly foamy, swirl to coat the pan.
4. Cook the Eggs Pour the egg mixture into the pan. Let sit for 10 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.
5. Finish and Fold Continue folding the eggs gently for 2–3 minutes. If using the Optional Twist, swirl the chili crisp into the eggs when they are 80% cooked. Remove from heat while they still look slightly wet; the residual heat will finish the cooking.
6. Assemble Divide the eggs between two bowls or place directly onto toast. Top with sliced avocado, sesame seeds, and spring onions.

Tips & Variations

• Technique: Do not use high heat. Miso has a high sugar content and can scorch, turning the eggs gray and bitter. Keep the heat low and slow for a bright yellow, custardy finish.
• Substitution: For a dairy-free version, swap the butter for coconut oil and the cream for a splash of water or unsweetened almond milk.
• Prep Shortcut: You can whisk the egg and miso mixture the night before and store it in a jar in the fridge for a 5-minute cook time the next morning.
• Make it Taco: Char tortillas over the burner for a breakfast taco.
• Perfect Pair: Try pairing it with the bold flavors of our Korean Bulgogi Beef Tacos for a rich, protein-packed start to your day that makes the most of last night’s meal.

Storage

• Scrambled eggs are best served immediately. If you must store them, keep in an airtight container for up to 24 hours and reheat very briefly in a microwave at 50% power.