Miso Soft Scrambled Eggs with Toasted Sourdough, Goat Cheese, Arugula, Avocado, Za'atar & Hemp Seeds

First, prepare the miso scrambled eggs. In a bowl, mix 1 tsp miso paste with 1 tsp water until smooth. Add 2 eggs and scramble well. Heat a pan on medium-low heat and add butter. Let the butter warm for 1-2 minutes, then turn the heat down. Pour the egg mixture into the pan and let sit for about 1 minute without stirring. Then, gently move the eggs around the pan with a spatula, breaking them up. Let them sit again for 30 seconds to a minute, and repeat this process of moving and breaking until a soft curdle begins to form. Moving constantly is key for soft scrambled eggs.

While the eggs are cooking, toast a slice of sourdough bread. Once toasted, spread goat cheese on top.

Dress arugula with a squeeze of lemon and sprinkle with grated pecorino.

Slice or mash half an avocado and top with za’atar and hemp seeds.

Serve the miso soft scrambled eggs over the toasted sourdough with goat cheese, alongside the dressed arugula and the avocado.