Good morning, egg lovers!
If there is one thing I want to master in the kitchen, that’d probably the art of cooking eggs. Don’t get me wrong, I love eggs, but getting that perfect texture is a skill and it takes practice. Fried, I can do. In fact, it is my go to because it is the easiest for me to make. Poached eggs are not a big deal because they are also pretty simple. And this scrambled egg changed my life and is a delicious quick breakfast recipe to whip up in a few minutes.
But there is only one type of egg that create true food excitement to the bottom of my food-loving heart, and that is a boiled egg with soft, drippy, creamy yolk. Oh, it can make me weak in the knees! But I won’t lie; soft-boiled eggs are one of the hardest things to master. But I am proud to say that after a few months of practicing my technique, my egg game is getting much better. Look at these beauties here…
I’m using Eggland’s Best for my eggs because they are an excellent source of B2, B5 and Riboflavin. EB eggs have four times the Vitamin D, more than double the Omega-3, 10 times the Vitamin E and 25 percent less saturated fat than ordinary eggs. Yum! But today’s post is not just about delicious soft-boiled eggs. Say hello to:
Miso Butter Toast
You guys, this is the real deal! In fact, it is so awesome that I can’t even find the words to tell you how awesome it is. In case you’ve never tried miso, it is a fermented soybean paste that is used primarily in Japanese cooking. There are 3 main kinds of miso – white, yellow, and red.
White miso is made from soybeans which are fermented with rice, resulting in a light color – typically from light beige to white. White miso is also quite sweet and is ideal for salad dressings, sauces, and mayo.
Yellow miso is soybeans fermented with barley and sometimes a small amount of rice is added. The color of this miso is normally from light brown to yellow. This mild, earthy miso is best used in glazes, soups, marinades, and other condiments.
Soybeans that are fermented with barley and various other grains result in red miso, which can be colored anywhere from dark brown to red. Red miso has a rich umami flavor which is perfect for glazes, braises, and soups.
The color of the miso tells you about its flavor. The darker the color of the miso, the stronger the flavor as it has been fermented for longer.
I’m using white miso to add to my unsalted butter and the flavor combination is absolutely incredible. Hint: you can grill a steak and add a dab of miso butter on top when done cooking and dinner is done! But here I am using miso butter for breakfast with a soft-boiled egg on top. You’re welcome!
Miso Butter Toast
- 4 tbs unsalted butter, room temperature
- 2 tsp white miso paste
- 4 thick slices of bread from a large loaf
- 4 eggs, cold from the refrigerator
- Pinch of salt
- Combine butter and miso paste together until they are completely blended.
- Bring a pot of water to boil and add a pinch of salt. Gently add the eggs one at a time. Cook for 5 minutes (use a timer). Remove eggs from the water with a slotted spoon and run under cold water to cool slightly, about 1-2 minutes. Crack shell, set eggs aside.
- Slice bread and spread a tiny bit of olive oil. Broil it in the oven until one of the sides turn golden brown.
- Take the four slices of bread and brush the butter onto one side of each piece. Top with egg on top.
Don’t forget to join this amazing giveaway!
And oh, since we’re having a #brunchweek party, don’t forget to check out what others are making.
California Club Omelet from The Barbee Housewife
Cheesy Asparagus Egg Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
Buttermilk Scones from Mildly Meandering
Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast from Forking Up
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections