Description
This Miso Scrambled Eggs with Bok Choy recipe is a delicious and savory breakfast dish that combines the rich umami flavor of miso with tender bok choy and fluffy scrambled eggs. It’s quick to prepare and offers a healthy, satisfying start to your day with a perfect balance of protein and vegetables.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 tablespoon white or yellow miso paste
- 1 tablespoon milk or unsweetened almond milk
For Cooking
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter or olive oil
- 2 cups baby bok choy, chopped
- 2 green onions, thinly sliced
- 1 small garlic clove, minced
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon toasted sesame seeds (optional)
- Salt to taste, if needed
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, miso paste, and milk until smooth and well combined to ensure a creamy scramble.
- Heat Oil and Butter: Warm the sesame oil and unsalted butter (or olive oil) in a nonstick skillet over medium heat to create a fragrant base for the vegetables and eggs.
- Sauté Garlic and Bok Choy: Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped bok choy and cook for 2 to 3 minutes until the greens are wilted and the stems become tender.
- Add Soy Sauce: Stir in the low-sodium soy sauce to enhance the umami flavors of the dish, mixing well with the bok choy.
- Cook Eggs Slowly: Reduce heat to low and pour the egg mixture into the skillet. Let the eggs set slightly without stirring to form curds, then gently stir with a spatula, pushing from the edges toward the center. Continue this slow cooking process for 3 to 4 minutes until the eggs are creamy and just set.
- Finish and Serve: Remove the skillet from heat immediately to prevent overcooking. Sprinkle the scrambled eggs with sliced green onions, freshly ground black pepper, and toasted sesame seeds if desired. Serve warm for the best taste and texture.
Notes
- For extra creaminess, remove the eggs from heat while they still look slightly glossy as they will continue to cook with residual heat.
- You can substitute spinach or kale in place of bok choy depending on your preference or availability.
- For added protein, serve the miso scrambled eggs over brown rice or alongside smoked salmon.
- Adjust the quantity of miso paste to suit your desired saltiness level.
