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  • Recipes
  • Miso and Spinach Scrambled Eggs
Miso and Spinach Scrambled Eggs

By OcadoLife
Give your breakfast an umami boost with OcadoLife food editor Lauren Hoffman’s Miso and Spinach Scrambled Eggs. Frozen spinach is a great way to get your greens with minimum effort, and here it elevates buttery…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 80g frozen spinach
  • 1 knob butter, plus extra for spreading
  • 3 large eggs
  • 1 tsp white miso paste
  • 2 slices toast
  • 1 tbsp toasted sesame seeds

Method

4 steps

  1. Step 1

    Defrost the spinach as per pack instructions, and squeeze out the excess water.

  2. Step 2

    Melt 1 knob of butter in a pan on low-medium heat and add the spinach, stirring until coated.

  3. Step 3

    In a bowl, beat the eggs with the miso, then add to the pan with a little black pepper. Stir with a wooden spoon until scrambled.

  4. Step 4

    Butter the toast and top with the scrambled eggs and a sprinkling of toasted sesame seeds.