Sea Greens Soft-Boiled Eggs with Whipped Miso Butter On Sourdough
“Perfect for a lazy weekend breakfast, this meal is rich in high-quality protein and essential nutrients that support many areas of health. Miso, seaweed and sesame provide beneficial minerals, such as iodine to support the thyroid, as well as gut-friendly compounds that aid digestion. Nutrient-dense eggs offer a broad range of essential nutrients to support brain function, hormones, immunity and overall health,” says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
No items found.
Ingredients
- 4 organic eggs
- 2 slices sourdough
- 30g organic butter, softened
- 1 tsp white miso paste
- 1 tbsp dried seaweed flakes or shredded nori
- 1 tsp sesame seeds
- 1 tsp toasted sesame oil
- Cracked black pepper
Method
- Bring a pan of water to a gentle boil. Lower in the eggs and cook for 6½ minutes. Transfer to cold water, then peel carefully.
- In a small bowl, whip the softened butter with the miso paste until light and smooth.
- Toast the sourdough until golden and crisp at the edges. Spread generously with the miso butter.
- Toss the seaweed flakes with sesame oil and sesame seeds to lightly dress and soften them.
- Place the soft-boiled eggs alongside the toast, scatter over the dressed sea greens and finish with cracked pepper.
