If you're a fan of jammy miso eggs in ramen, this will be your jam (pun intended). Last time we visited Ben's parents, they taught us that you can cook your eggs in cream... which led us to make this savory & funky breakfast!
Ingredients (serves 2)
4 eggs
3/4 cup heavy cream
3 tbsp miso paste (+PRO TIP: the darker the miso, the funkier the flavor!)
1 loaf of crusty white bread
2 tbsp butter
Kitchen Tools
Baking tray
Pan with lid
Instructions
Preheat oven to a medium broil.
Cut 2 slices of bread, approximately ~1/2" thick. Smear butter on one side.
Whisk the heavy cream and miso paste until combined. Pour into a cold pan.
Carefully crack cold eggs into the miso cream. (+PRO TIP: cracking on a flat surface instead of the side of a bowl will help ensure your yolks stay intact!)
Put the bread into oven on a baking sheet butter side up. It should take about 2 minutes per side to get the perfect crunch.
Cover the pan with the lid and cook at medium heat for 3 minutes. The cream should start to bubble and reduce towards the end. The steam helps to cook the tops of the eggs.
Remove the lid and cook for 1 more minute to reduce the miso cream further.
Place the toast on a plate and slide the eggs on top. Cover with additional miso cream reduction from the pan if you are feeling extra decadent!
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