Introducing the miso butter and fried egg sandwich: it’s crispy, creamy, salty, and definitely what you should be eating for lunch today.
I wish I could say the idea for miso butter came to me in a dream, or I woke up with the thought, but really, I was sitting around thinking of food I wanted to make – and naturally thinking of butter. I’m reminded periodically by recipes for compound butters or meals out at restaurants that I don’t do nearly enough in the way of flavored butters. But we all should – it’s such a small investment of time and ingredients, but the payoff is huge. Spread compound butters on your dinner rolls or breakfast muffins, drop a dollop on salmon filets fresh from the oven and let it melt into a sauce, use some when you make your next sandwich (or grilled cheese…) – your options are endless.
Basically, I did a facepalm when the words miso butter finally popped into my head. Of course. I love miso (who doesn’t?) and have been known to occasionally sneak little spoonfuls of it whenever I pull it out for a recipe. I thought miso + butter sounded amazing, and it is. The uber-salty miso (I use white) combined with sweet, creamy butter and softened with a touch of honey makes a use-it-everywhere condiment. Just bring 3 tablespoons of unsalted butter to room temperature, mash it up with 2 tablespoons of miso paste and stir until smooth and uniform in color, then mix in a half teaspoon of honey.
I’m a big fan of olive-oil fried eggs, so I thought I’d make an open faced sandwich with my miso butter. Toast or grill a thick slice of good bread, swipe it with miso butter, then pile on some sprouts for crunch (and health), drizzle with sriracha, layer your crispy fried egg on top, and sprinkle with furikake if you’re so inclined. It’s like avocado toast’s cousin that studied abroad. You’ll be glad you made it.
As for me, I’ll be busy trying miso butter on everything.
