Miso Avocado Toast with Soft Boiled Egg
Recipe type: Breakfast & Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2 people
  • 2 eggs
  • 1 tablespoon ponzu
  • ¼ teaspoon toasted sesame oil
  • 1 ounce mixed greens
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon shiro (white) miso
  • 2 slices good quality bread
  • 1 Hass avocado, sliced
  • black sesame seeds, garnish
  1. Bring a large saucepan filled halfway with water to a boil. Decrease the heat to a simmer. Quickly and gently lower the eggs into the water one at a time, using a spoon. Cook for exactly 5 minutes and 30 seconds for a creamy yolk. Remove the eggs as soon as they are done and rest on the counter. Once cool enough to handle, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, don't slice them until you're just about to serve.
  2. In a small bowl combine the ponzu and toasted sesame oil. Pour over the mixed greens and toss to combine. Season with salt and pepper to taste.
  3. In a small bowl, combine the butter and miso. Stir well to fully incorporate.
  4. Toast the bread and spread with the miso butter.
  5. Slice the soft boiled egg in half.
  6. Plate the miso butter toast, top with the dressed greens, avocado, sliced egg, and garnish with black sesame seeds. Serve and enjoy!
Recipe by at http://hapanom.com/miso-avocado-toast-soft-boiled-egg/