- 2 Tbsp Butter
- 1 Tbsp Meru Miso (we usually use our red miso but any will work)
- 4 Eggs
Combine butter and miso in a small bowl with a fork. In a frying pan on low to medium heat, melt the miso butter mix.
Gently whisk the eggs in a glass jug or bowl. We like to mix them with a fork until they are just broken up - doing the eggs like this will add texture at the end.
Pour the eggs into the frying pan. They should take a few seconds before they start to set. When they do start to set, gently draw the egg in from the edges to the centre of the pan, creating thin folds of egg.
When the egg is almost done it is ready to serve. Note that the scrambled egg will continue to cook for a minute or two. Serve on toast with a garnish of parsley or chives.