Miso-Butter Soft Scramble Toast with Blistered Tomatoes

Miso folds deep Japanese umami into soft scrambled eggs, while butter keeps them lush and silky. Piled on crisp toast with blistered tomatoes, this quick plate balances savory depth and bright sweetness.

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 445 cal
• 23g protein
• 32g carbs
• 25g fat

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Ingredients

• 5 large eggs
• 1 1/2 tbsp white miso paste
• 2 tbsp unsalted butter
• 1 1/2 cups cherry or heirloom tomatoes
• 4 slices thick sourdough or country bread
• 2 green onions
• 1 tsp toasted sesame seeds
• 1 tsp neutral oil
• pinch kosher salt
• to taste freshly ground black pepper
• for finishing optional chili crisp or shichimi togarashi

Instructions

1. 1Halve the cherry tomatoes if large. Heat a small skillet over medium-high, add the neutral oil, then the tomatoes with a tiny pinch of salt. Cook undisturbed 2–3 minutes until the undersides blister and char in spots, then shake and cook 1 minute more; set aside off heat.
2. 2Thinly slice the green onions, separating whites and greens. Toast the bread slices until deeply golden and crisp.
3. 3In a bowl crack the eggs and whisk vigorously with the miso paste until no lumps remain and the mixture looks silky.
4. 4Melt the butter in a nonstick skillet over medium-low heat. Add the green onion whites and stir 30 seconds until fragrant.
5. 5Pour in the miso-egg mixture. Using a silicone spatula, slowly push the eggs from the edges toward the center in long strokes, forming soft, creamy curds.
6. 6Continue cooking 2–3 minutes total, removing the pan from heat just before the eggs look fully set so residual heat finishes them into a glossy soft scramble. Season with black pepper.
7. 7Butter or leave the hot toast plain, then pile the soft scramble evenly over the four slices.
8. 8Top with the blistered tomatoes, green onion greens, sesame seeds, and a light swipe of chili crisp or shichimi if you want gentle heat. Serve at once while the eggs are still custardy.