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Miso Oats and Eggs

A new way of looking at your morning porridge that combines the savory flavours of miso with the creaminess of eggs.  This is a really lovely combination for breakfast or lunch.  A great dish for when you are short on time.

MISO OATS AND EGGS

INGREDIENTS

Serves 2

4 tablespoons unsalted butter, plus extra for frying eggs (Note feel free to add a poached egg)

1 tablespoon miso paste

1 cup quick cooking oats (I use a 100% gluten free brans)

Sea salt and black pepper

2 eggs

METHOD

1.       Make the miso butter by combining 4 tablespoons unsalted butter and the miso paste. Mash with a fork until smooth. Set aside.

2.       Prepare the oatmeal according to package directions with a pinch of salt.

3.       While the oatmeal cooks, melt the remaining 1 tablespoon butter in a frying pan. Crack the eggs into the pan and fry to desired doneness.

4.       Add 2 tablespoons miso butter to the oatmeal and stir until melted.

5.       Spoon the oatmeal into two serving bowls and top with a fried egg.  Season with cracked pepper.