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Miso & sesame eggs New-recipe-icon

Perfect as a snack, miso adds a deep savoury flavour to these low-calorie eggs. Try them served on salad for a quick and tasty lunch, or as a starter

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 121
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0.1
  • Protein 10
  • Fat 8
  • Fibre 1
  • Salt 0.48

Nutrition per serving

  • Calories 121
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0.1
  • Protein 10
  • Fat 8
  • Fibre 1
  • Salt 0.48

Ingredients

  • 2 large eggs
  • 1 tsp white miso
  • 2 tsp toasted sesame seeds
  • a little smoked paprika

Method

  1. Hard-boil the eggs for 10 mins then cool under running water. When cool enough to handle, carefully remove the shells.

  2. Halve the egg and scoop out their yolks into a small bowl. Add the miso and mash together, adding a dash of water to give a creamy consistency. Spoon back into the eggs and scatter with the seeds, then sprinkle over the paprika. Eat straight away or keep in the fridge for up to 2 days.

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