Description
Discover the perfect balance of creamy, savory miso scrambled eggs paired with tender sautéed bok choy in this Japanese-inspired breakfast recipe. Enhanced with sesame oil and green onions, these soft, flavorful eggs make a nourishing and satisfying start to your day.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 tablespoon white miso paste
- 1 tablespoon milk or unsweetened almond milk
Vegetables & Seasonings
- 2 cups baby bok choy, chopped
- 1 green onion, thinly sliced
- 1 teaspoon soy sauce or tamari
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds (optional)
Cooking Fats
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter
Instructions
- Prepare Egg Mixture: In a small bowl, whisk together the eggs, white miso paste, and milk until smooth and fully combined, ensuring the miso is well incorporated for a creamy flavor base.
- Sauté Bok Choy: Heat a nonstick skillet over medium heat and add the unsalted butter. Once melted, add the chopped bok choy and sauté for 2 to 3 minutes until the bok choy is tender but retains its vibrant green color. Stir in the soy sauce and cook for an additional 30 seconds to infuse flavor.
- Cook Eggs: Reduce the heat to low and pour the egg mixture into the skillet over the bok choy. Using a spatula, gently stir by pushing the eggs from the edges toward the center, forming soft curds. Continue cooking slowly until the eggs are softly set but still slightly creamy, avoiding overcooking.
- Finish and Garnish: Remove the skillet from heat and drizzle the scrambled eggs with sesame oil. Sprinkle with sliced green onions, black pepper, and sesame seeds if using. Serve immediately for the best texture and flavor.
Notes
- For extra flavor, add a pinch of red pepper flakes or a small splash of rice vinegar.
- Use tamari instead of soy sauce to keep the recipe gluten free.
- Cook the eggs gently over low heat to maintain their soft and creamy texture.
