A flavorful miso butter toast for breakfast meal prep. Miso butter and egg toast is full of flavor and protein so it keeps me full until lunch! Super simple and completely delicious.

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 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 creates true food excitement to the bottom of my food-loving heart, and that is a boiled egg with the 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:

What is miso?

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.

How do I enjoy miso butter with?

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! Or if you’re after something simple, try miso pesto ramen, Instant Pot miso salmon, or stove-top miso butter salmon. And here I am using miso butter for breakfast with a soft-boiled egg on top. So there you go. Miso Butter Toast. You’re welcome!