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
