Description
This Miso Scrambled Eggs with Bok Choy recipe combines creamy, savory eggs with the subtle umami flavor of white miso and the fresh, crisp texture of baby bok choy. Enhanced with sesame oil, garlic, and a touch of soy sauce, this Japanese-inspired breakfast is both healthy and delicious, perfect for a quick yet nourishing start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 tablespoon white miso paste
- 1 tablespoon whole milk or cream
- 1/4 teaspoon freshly ground black pepper
Vegetables & Aromatics
- 2 cups chopped baby bok choy
- 1 clove garlic, minced
- 2 green onions, thinly sliced (half for cooking, half for garnish)
Cooking Fats & Seasonings
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter
- 1 teaspoon soy sauce
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, white miso paste, whole milk, and freshly ground black pepper until the mixture is smooth and fully combined to ensure even flavor.
- Heat Oils and Sauté Garlic: Place a nonstick skillet over medium heat and add the sesame oil and unsalted butter. Once melted and hot, add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Cook Bok Choy: Stir in the chopped baby bok choy, cooking for 2 to 3 minutes until wilted but still bright green, maintaining its fresh texture and flavor.
- Cook the Eggs: Pour the egg mixture into the skillet with the bok choy, then reduce heat to low. Gently stir the eggs slowly with a spatula, pushing them from the edges toward the center to form soft, creamy curds.
- Add Final Seasonings: Continue cooking until the eggs are softly set but still creamy. Stir in the soy sauce and half of the sliced green onions to infuse additional flavor.
- Serve and Garnish: Remove the skillet from heat. Transfer the eggs to plates and garnish with the remaining green onions and a sprinkle of toasted sesame seeds for added texture and aroma.
Notes
- For extra richness and creaminess, substitute the milk with a splash of heavy cream.
- Red miso paste can be used for a deeper, earthier flavor, but reduce the soy sauce slightly to avoid excess saltiness.
- This dish pairs well served over steamed rice or alongside toasted bread for a more filling breakfast.
