Savory Miso Butter Soft Scrambled Eggs on Sourdough

Miso butter brings a hit of Japanese umami to classic soft scrambled eggs. Folded gently with cream and piled on thick sourdough, this savory breakfast is finished with scallions and toasted sesame.

Serves 2 · 8 min prep · 6 min cook

Estimate for one serving

• 410 cal
• 20g protein
• 28g carbs
• 25g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 2 tbsp unsalted butter
• 1.5 tsp white miso paste
• 1 tbsp heavy cream or whole milk
• 2 thick sourdough slices
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• optional garnish furikake or chili crisp
• to taste kosher salt and black pepper

Instructions

1. 1In a small bowl, mash the softened butter with the white miso paste until fully combined into a smooth compound butter; set aside.
2. 2Crack the eggs into a bowl, add the cream, salt, and a few grinds of pepper. Whisk vigorously with a fork for 20 seconds until no streaks of white remain and the mixture is slightly frothy.
3. 3Toast the sourdough slices until deep golden and crisp on the outside but still chewy inside; keep warm.
4. 4Place a nonstick skillet over low heat and add half of the miso butter. Once it melts and foams gently (about 30 seconds), pour in the eggs.
5. 5Using a silicone spatula, slowly push the eggs from the edges toward the center in long strokes, letting uncooked egg flow underneath. Continue for 2–3 minutes until the eggs form large, glossy, custardy curds that still look slightly wet.
6. 6Remove the pan from heat while the eggs are still a touch underdone; residual heat will finish them. Fold in the remaining miso butter so it melts into silky ribbons.
7. 7Spoon the soft scrambled eggs over the warm toast. Shower with sliced scallions, toasted sesame seeds, and a light sprinkle of furikake or chili crisp if using.
8. 8Serve immediately with a side of fruit or avocado for a complete brunch plate; the eggs should jiggle softly when you shake the plate.