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Miso butter scrambled eggs sit on two pieces of toast with a garnish of aonori and rayu chilli oil.
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3 Ingredient Miso Butter Scrambled Eggs

Just 3 ingredients are all you need for the creamiest miso butter scrambled eggs ever! Whip up this Japanese inspired breakfast in only 10 minutes.
Course Breakfast
Cuisine Australian, Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Servings
Calories 156kcal
Cost $5

Ingredients

Instructions

  • Crack the eggs into a small bowl and lightly beat with a fork.
    3 eggs
  • Place the miso butter and whisked eggs into a small frying pan (cold) THEN turn the heat on low. Using a spatula or cooking chopsticks, mix the eggs and miso butter together in the pan.
    2 tbsp miso butter
  • Meanwhile, pop your bread into the toaster, and toast it just how you like it.
    2 pieces white bread
  • As the pan slowly heats up, push the edges of the egg into the centre of the pan and allow the uncooked egg to flow outwards. Repeat this step until the eggs are almost completely cooked.
  • Turn off the heat now if you like runny scrambled eggs, or cook for an extra minute or two to firm them up.
  • Portion the eggs onto your toast and add your optional chosen garnishes.
    rayu chilli oil, shichimi togarashi, bonito flakes / katsuobushi, seaweed flakes / aonori, avocado slices, furikake

Nutrition

Calories: 156kcal | Carbohydrates: 2g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 261mg | Sodium: 303mg | Potassium: 103mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 538IU | Calcium: 42mg | Iron: 1mg