I’m a bit obsessed with miso. Its super-savoury funk improves many things; it can be used to make a sticky glaze for veggies, or even swirled into caramel. Here, I’ve whisked it into eggs before cooking them in some butter that has been lightly browned (sounds fancy but is simple – I promise!) to create one of the most elite breakfasts around.
Serves 2 (easily doubled or halved)
eggs 4 medium
white miso 1-2 tbsp (depending on how funky you like it)
sesame seeds 1 tbsp
chilli flakes 1 tsp
spring onions 2
coriander a handful
salted butter 50g, plus extra for spreading
bread 2 large slices (sourdough or crusty white work well)
lime juice of ½ (optional)
sea salt and freshly ground black pepper
Crack the eggs into a bowl or jug. Whisk with a fork until the whites and yolks are fully combined, then whisk in the miso until there are no obvious lumps of miso left. (The miso will act as your seasoning instead of salt.)
Toast the sesame seeds in a small, dry frying pan over a medium heat until lightly golden. Transfer into a small bowl and stir through the chilli flakes. Season and leave to cool.
Finely slice the spring onions (both green and white parts) and roughly chop the coriander (stalks and all).
Melt the 50g of butter in the same small frying pan over a medium heat (no need to wash it first). Once the butter has melted, continue to cook, swirling the pan occasionally, until it has browned in colour and begins to smell nutty.
Meanwhile, toast the bread.
Once the butter has browned, reduce the heat to low and pour in the miso eggs. Every 20 seconds or so, stir the eggs, moving your spoon through the entire pan until you end up with big pieces of silky scrambled egg. The key is to take the eggs off the heat while they are still a little runny so they don’t overcook.
Divide the toast between two plates and butter each slice, then pile on the scrambled eggs. Top with the spring onions, coriander and chilli sesame seeds, then squeeze over the lime juice, if using, to serve.
From Sundays: A Cookbook by Sophie Godwin (Murdoch Books, £20)
