10 minutes
A delightful breakfast dish featuring fried eggs on a bed of miso-infused yogurt, topped with scallions and sesame seeds.
Whole-Milk Plain Yogurt
cups
teaspoons
tablespoons
each
pinches
Scallions, thinly sliced
each
Sesame Seeds, toasted
teaspoons
optional
1. Prepare Miso Yogurt
Take a small bowl and mix together ½ cup of whole-milk plain yogurt with 2 teaspoons of mild white or yellow miso paste. Spread the yogurt-miso mixture evenly onto four plates.
2. Fry the Eggs
Heat 1½ tablespoons of sesame oil in a nonstick skillet over medium-high heat until hot and shimmering. Crack four large eggs into the hot oil, sprinkle with a pinch of sea salt, and fry for 2-3 minutes until edges are golden brown. Cover the skillet with a lid or sheet pan and let the eggs cook until the whites are just set.
3. Serve and Garnish
Carefully plate the cooked eggs on top of the yogurt-miso spread. Garnish each serving with thinly sliced scallions and 2 teaspoons of toasted sesame seeds. Optionally, drizzle some chili oil over the eggs.
White miso, or Shiro miso, is recommended for its subtle sweetness that complements the yogurt.
Start with one tablespoon of miso to half a cup of yogurt, adjusting to taste for umami intensity.
Use full-fat, plain Greek yogurt at room temperature for a creamy and tangy base.
Miso is naturally salty, so taste before adding additional salt to the yogurt mixture.
Have all components prepped for swift assembly and serving when the eggs are ready.
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