Japanese Miso Butter Soft Scrambled Eggs on Toast

Miso, Japan’s classic fermented soybean paste, lends deep umami to this buttery breakfast toast. Soft scrambled eggs fold in a simple miso butter for creamy richness, finished with scallions and sesame.

Serves 2 · 8 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 20g protein
• 22g carbs
• 24g fat

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Ingredients

• 2 tbsp, divided unsalted butter
• 1 tbsp white miso paste
• 4 large eggs
• 2 tbsp whole milk
• 2, thinly sliced scallions
• 1 tsp toasted sesame seeds
• 2 thick slices sourdough or milk bread
• ¼ tsp kosher salt
• ⅛ tsp black pepper
• 1 tsp for drizzle optional chili crisp

Instructions

1. 1In a small bowl, mash half the butter with the miso paste until smooth and fully combined; set the miso butter aside.
2. 2Crack the eggs into a medium bowl, add the milk, salt, and pepper, then whisk vigorously until the mixture is uniform and slightly frothy.
3. 3Toast the bread slices until deeply golden and crisp on the outside while still soft inside.
4. 4Spread the miso butter evenly over the hot toast so it melts into the surface.
5. 5Melt the remaining butter in a nonstick skillet over low heat until foamy but not browned.
6. 6Pour in the egg mixture. Using a rubber spatula, gently push the eggs from the edges toward the center in slow, continuous folds.
7. 7Continue folding over low heat for 3 to 4 minutes until the eggs form soft, creamy curds that still look slightly glossy and underdone; they will finish cooking off the heat.
8. 8Immediately spoon the soft scrambled eggs over the miso-butter toast.
9. 9Scatter scallions and sesame seeds on top. Add a light drizzle of chili crisp if using, then serve right away while the eggs are still custardy.