Meal Prep Breakfast: Miso Butter & Egg Toast

Directions

1. 1
   To make the miso butter: Using a spatula, mix the butter and miso in a small bowl until combined well.
2. 2
   Transfer to an airtight container and refrigerate for up to 1 month.
3. 3
   To make the toast: Bring a small pot of water to boil. Using a long-handled spoon, gently lower the egg(s) into the water. Roughly dropping it in can cause the shell to crack on the bottom of the pot.
4. 4
   Turn the heat down to a gently simmer and set a timer for 9 minutes. Carefully remove the cooked egg and submerge in an ice bath or run under cold water until cool enough to handle. Tap the egg gently on the counter and roll to crack the shell all over. Peel the shell off and then slice the egg crosswise into 5 or 6 slices.
5. 5
   Spread the toast with the miso butter and top with the egg. Season with salt and pepper, eat, and enjoy.
6. 6
   For meal prep version, make miso butter and 5 eggs.
7. 7
   Put the hard boiled eggs in the refrigerator after cooking, and then in the morning toast a slice of bread, top with miso butter and 1 egg, cut up.