December is perfect for long, lingering breakfasts by the fire. In my perfect world, me and Mike would be cozy in our kitchen nook (doesn’t exist) overlooking the freshly snow covered forest-y backyard (I live in a high rise). There’d be a couple of shy deer at the salt lick and a few curious bunnies by the edge of my lawn (the only wildlife in the city are raccoons). Inside, there would most definitely be a fire (wish I had a fireplace), a huge pot of coffee, and miso toast soldiers with soft boiled eggs (this I can do!).
I am in love with toast and soft boiled eggs. Toast and eggs are a classic breakfast combo, and they might not be new, or sexy, but classics are classic for a reason. Of course, even classics need a little dressing up sometime, so I made a little miso butter for the toast. Miso and butter might sound a little strange as a combination, but they are so, so good together. When spread on hot toast, it’s even better.
Miso Toast Soldiers and Soft Boiled Egg Recipe serves as many as needed
- eggs, as many as desired
- thick cut toast
- equal parts softened butter and white miso
- salt and pepper
First, make your miso butter by throughly blending equal parts softened butter and white miso. Set aside. Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes. While the eggs are cooking, toast the bread. I like to have my toast on the toastier side of things so that my soldiers stay crunchy and only soften when dipped into the egg. Make sure you cool your toast on a rack when it pops out of the toaster, otherwise you’ll have soggy toast, which is not a good thing. Butter it up with the miso butter and cut into soldiers. When the 6 minutes are up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Put the eggs into egg cups, lop the tops off, sprinkle with salt and pepper and enjoy immediately with the toast.