Author Notes: This Japanese-inspired breakfast dish was born of necessity. I had some leftover miso butter and thought that the best way to use it would be to slather it on toast. I had no idea what I was getting myself into when I topped it with a sunny-side up egg and sprinkled furikake seasoning over it. It was an umami kick in the mouth! Now, I always have miso butter on hand so that I can enjoy this quick and easy breakfast at least once a week. —Jake Nabasny
Prep time: 1 min
Cook time: 10 min
tablespoons softened butter (unsalted)
tablespoon Shiro Miso paste
slices of bread
- In a small bowl, mix softened butter and miso paste with a fork.
- In a non-stick skillet over low-medium heat, add about half a tablespoon of butter and crack in the two eggs. Cook until the egg whites are firm, but the yolks still runny, approximately 8 minutes. Begin toasting the slices of bread.
- Spread a generous amount of miso butter on each slice of toast. Top each with one of the fried eggs. Sprinkle furikake over them to taste.
- This recipe was entered in the contest for Your Best Umami-Centric Recipe