White Miso Scrambled Eggs with Tomato and Avocado
White Miso Scrambled Eggs with Tomato and Avocado

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, white miso scrambled eggs with tomato and avocado. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

White Miso Scrambled Eggs with Tomato and Avocado is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. White Miso Scrambled Eggs with Tomato and Avocado is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have white miso scrambled eggs with tomato and avocado using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make White Miso Scrambled Eggs with Tomato and Avocado:
  1. Make ready 2 Eggs
  2. Take 1 1/2 - 2 tablespoons ※adjust according to its sweetness and saltiness White miso
  3. Take 1/2 Avocado
  4. Prepare 1/2 Tomato
  5. Take 2 grams Bonito flakes
  6. Make ready 1 dash Salt and pepper
  7. Make ready 1 tbsp Vegetable oil
Steps to make White Miso Scrambled Eggs with Tomato and Avocado:
  1. Parboil and peel the tomatoes. Remove the seeds and cut into cubes. Cut the avocado into cubes as well.
  2. Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk. Season lightly with salt and pepper. Add the tomatoes and avocado from Step 1, and mix.
  3. Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently. When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.
  4. Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.

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