Miso Butter Mushroom Toast with Soft Scrambled Eggs

Serves 2 · 12 min prep · 18 min cook

Ingredients

• 2 thick slices sourdough bread
• 8 oz, sliced mixed mushrooms (cremini, shiitake)
• 3 tbsp, divided unsalted butter
• 1 1/2 tbsp white or yellow miso paste
• 1, minced garlic clove
• 1 tsp fresh thyme leaves
• 4 large eggs
• 2 tbsp heavy cream or milk
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2, thinly sliced scallions
• 1 tsp, optional chili crisp or red pepper flakes

Instructions

1. 1In a small bowl, mash softened butter with the miso paste until fully combined into a smooth compound butter. Set aside.
2. 2Heat a large skillet over medium-high. Add the remaining butter. When foaming, add the sliced mushrooms in a single layer. Cook undisturbed 3 minutes so they brown, then stir and cook another 4–5 minutes until deeply golden and any liquid has evaporated.
3. 3Reduce heat to medium. Stir in the minced garlic and thyme; cook 30 seconds until fragrant. Add half of the miso butter and toss until the mushrooms are glossy and coated. Taste and add salt only if needed (miso is salty). Keep warm on low.
4. 4Toast the sourdough until deep golden and crisp on the edges (toaster or skillet). While still hot, spread the remaining miso butter over each slice so it melts into the bread.
5. 5In a bowl, whisk eggs with cream, salt, and pepper until just combined—no froth needed.
6. 6Wipe the mushroom skillet if needed, then set over low heat. Pour in the eggs. Using a rubber spatula, push the eggs slowly from the edges toward the center every 10–15 seconds, forming large soft curds.
7. 7Cook 2–3 minutes total until the eggs are just set but still glossy and slightly wet; pull them off the heat early so residual heat finishes them.
8. 8Pile the miso mushrooms over the buttered toast, spoon the soft scrambled eggs alongside or on top, and finish with scallions and a drizzle of chili crisp if you want heat. Serve right away with a fork and knife.