These eggs are really special. Perfectly fluffy with nice savory notes folded in. Keep a tub of miso paste in your fridge and improve your breakfast game!
1 tablespoon butter
1 shallot, sliced
1 tablespoon miso paste
1 tablespoon water
6 large eggs
Salt and pepper
Chili garlic sauce
- In a medium skillet (nonstick works well) over medium heat, add butter and shallots and cook for a few minutes until shallot softens.
- Meanwhile, in a medium bowl, stir together miso paste and water until it’s an even consistency. Then beat in the six eggs.
- Add egg mixture to skillet with shallots and turn heat down to medium-low. Cook, stirring regularly, until eggs are just set. Ideally, a thin layer of uncooked egg will be on the eggs which will continue to cook after the eggs come off the heat. Season with salt and pepper.
- Immediately divide eggs between a few plates and top with chili garlic sauce and fresh scallion.