Spicy Scrambled Eggs Recipe with Miso Butter
Transform your morning spicy scrambled eggs recipe with the addition of a creamy, umami-packed miso butter.
The miso butter combines a bunch of ingredients that pack umami and heat: miso, Parmesan cheese, Lee Kum Kee Sriracha, and Lee Kum Kee Chili Crisp Oil. Together, they take classic scrambled eggs to the next level, making your breakfast packed full of flavor and giving some excitement to start the day with!
This is best served with sourdough bread, but is just as comforting over a bowl of steamed rice.
What You Will Need
Ingredients
- 3 large eggs
- 1 stalk green onion, thinly sliced
- 1 Tbsp. fresh chopped chives
- 1 slice sourdough bread, toasted
- salt to taste
Seasoning
- 1 Tbsp. unsalted butter
- 1 tsp. miso paste
- 1 tsp. Lee Kum Kee Sriracha Chili Sauce, plus more for drizzling
- 1 tsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for drizzling
- 1 Tbsp. grated Parmesan cheese
Made with
Lee Kum Kee products
How to make it
-
Melt the butter in a pan on medium low heat. Stir in the miso paste until fully dissolved, then add Parmesan cheese, Lee Kum Kee Sriracha, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Combine into a savory, creamy base.
-
Lightly whisk your eggs in a bowl with a pinch of salt to taste. Pour into the pan of miso butter with half of your sliced spring onion. Let the edges set then slowly start folding to make the scrambled egg. Cook to a medium soft scramble where curds have barely formed and the eggs are ever so slightly runny, about 3-4 minutes.
-
Pour the eggs over toasted sourdough bread (or rice, if preferred) and garnish with chives, the remaining spring onion, and additional drizzles of Lee Kum Kee Sriracha and Chili Crisp Oil if desired. Enjoy!
Visit our breakfast recipes page for more morning meal ideas.
You May Also Like
Chicken Skewers with Chili Garlic Sauce
- Difficulty
35 mins
0
Char Siu Tacos
- Difficulty
25 mins
0