Meal Prep Breakfast: Miso Butter & Egg Toast
Start your morning off right with this miso-butter egg toast recipe which is perfect for making ahead as a meal prep breakfast!
Breakfast is the meal that sets the foundation for the day ahead. If I have a good breakfast, I know I won’t be hungry or want to snack mindlessly before lunch.
However, I’ll be the first to admit – breakfasts are the hardest meal for me to get right.
I just don’t have time in the mornings.
I wake up at 5:30am, and by the time I’m ready for work and Ben is ready for the day, it’s already 5 minutes past the time I needed to leave.
So the only way I’m going to get a good healthy breakfast in is if I’ve planned ahead and meal prepped.
Enter miso butter and egg toast. The components can be made ahead, and then it takes all of a minute (two, tops) to toast a piece of bread, spread on some miso butter and cut up a hard boiled egg. And then viola, you have yourself an amazing breakfast.
When I shared a list of my favorite cookbooks I asked what your favorite cookbooks are, and someone commented that the book Healthyish by Lindsay Maitland Hunt was good. So I got it, and as I was flipping through it, I came across this recipe for miso-butter toast with a 9 minute egg.
It jumped off the page at me. Then I read the description and knew I had to make it “The first time I made this toast, I had no way of knowing I’d become completely obsessed, eating it every morning for two weeks straight. The salty-rich miso butter adds a ton of flavor and pairs perfectly with the creamy egg yolks. I usually top the egg with a sprinkle of salt and pepper, but sometimes I go nuts and drizzle with soy sauce, which is equally delicious. If you don’t have miso, mix 1 tablespoon of butter with 1 teaspoon of soy sauce. It doesn’t have the same richness, but you’ll get a similar umami taste.”
I admit, I too ate this for breakfast for two weeks straight. It’s that good.
Meal prep the components for this recipe and you’ll set yourself up for breakfast success all week long. Leave a comment letting me know – have you ever used miso paste in a recipe? It was really hard to find at my grocery store, so I would suggest buying it on Amazon (link here-and also buying the Healthyish book while you’re on Amazon, there are these triple chocolate cashew cookies in the book that are legit the best cookies ever!) I put some leftover miso butter on top of salmon, omg so good!
- For the miso-butter:
- ½ cup (1 stick) butter, at room temperature
- 1 cup white miso paste
- For the toast:
- 1 large egg
- 1 slice of your favorite bread, toasted
- 1 tablespoon miso butter
- pinch of flaky salt and fresh ground pepper for serving
- To make the miso butter: Using a spatula, mix the butter and miso in a small bowl until combined well. Transfer to an airtight container and refrigerate for up to 1 month.
- To make the toast: Bring a small pot of water to boil. Using a long-handled spoon, gently lower the egg(s) into the water. Roughly dropping it in can cause the shell to crack on the bottom of the pot.
- Turn the heat down to a gently simmer and set a timer for 9 minutes. Carefully remove the cooked egg and submerge in an ice bath or run under cold water until cool enough to handle. Tap the egg gently on the counter and roll to crack the shell all over. Peel the shell off and then slice the egg crosswise into 5 or 6 slices.
- Spread the toast with the miso butter and top with the egg. Season with salt and pepper, eat, and enjoy.
- For meal prep version, make miso butter and 5 eggs. Put the hard boiled eggs in the refrigerator after cooking, and then in the morning toast a slice of bread, top with miso butter and 1 egg, cut up.