Corn Miso Scrambled Eggs with Mirepoix Miso Greens and Seasoned Avocado

Greens with Mirepoix Miso Butter

Briefly steaming the greens preserves their tenderness without browning. Adding miso butter off heat coats the leaves while keeping the fermented seasoning fragrant.

Ingredients

• 1 lb spinach, washed well and tough stems removed
• 2 tablespoons unsalted butter, softened
• 1 tablespoon Shared Cultures Mirepoix Modern Miso, verified gluten-free
• 2 tablespoons water

Instructions

1. Mash the softened butter and mirepoix miso together until evenly combined.
2. Put the water in a wide pot over medium heat. Add the spinach in batches, covering briefly between additions and turning with tongs until just wilted, about 2–3 minutes.
3. Uncover and let excess liquid evaporate, or drain if the spinach has released a lot of water.
4. Remove from the heat and toss with the miso butter until glossy. Taste before adding any additional salt, then keep warm briefly.

Notes

• For mature chard, remove the stems and slice the leaves; allow a few extra minutes to become tender.

Soft Scrambled Eggs with Corn Miso Butter

Corn miso supplies sweetness and salt without overwhelming the eggs. Gentle heat and a final addition of miso butter produce soft curds without needing cream.

Ingredients

• 12 large eggs
• 3 tablespoons unsalted butter, divided
• 1 tablespoon Shared Cultures Corn Modern Miso, verified gluten-free
• to taste freshly ground black pepper

Instructions

1. Soften 2 tablespoons of the butter and mash with the corn miso. Beat the eggs until the whites and yolks are thoroughly combined.
2. Melt the remaining tablespoon of butter in a large nonstick skillet over low heat without browning. Add the eggs.
3. Cook gently, sweeping a silicone spatula across the bottom and folding the setting eggs into broad, soft curds. Move the skillet off the heat briefly whenever the eggs begin setting too quickly.
4. When the eggs are mostly set but still glossy, fold in the corn miso butter off heat. Return to low heat only as needed, until no loose raw egg remains but the curds are still moist.
5. Season with black pepper and serve immediately. For a fully cooked preparation, bring the eggs to 160°F; pasteurized eggs are preferable if serving them softer.

Notes

• Miso salinity varies, so do not salt the raw eggs. Taste at the finish.
• Keep the heat low: browned butter or browned egg edges would change the soft texture of this dish.

Avocado with Koji Salt and Morel Tamari

Mushroom-rich tamari seasons the avocado without hiding its clean flavor. A restrained pinch of koji salt adds a savory finish while keeping the two salty seasonings in balance.

Ingredients

• 2 large ripe avocados
• 2 teaspoons Shared Cultures Morel Tamari, verified gluten-free
• 1/4 teaspoon Shared Cultures koji salt with wild-foraged leek flowers, verified gluten-free, or plain koji salt

Instructions

1. Halve and pit the avocados. Scoop the flesh out intact and cut each half into three thick wedges.
2. Divide among four bowls just before serving.
3. Drizzle each portion with 1/2 teaspoon morel tamari and finish with a small pinch of koji salt. Taste before adding more.

Optional Sauerkraut

Cool, crunchy fermented cabbage provides acidity against the eggs, butter, and avocado.

Ingredients

• 1 cup plain gluten-free sauerkraut, lightly drained

Instructions

1. Lightly drain the sauerkraut without squeezing it dry.
2. Serve about 1/4 cup alongside each portion, keeping its brine away from the eggs.

Overall Timing / Workflow

Prepare the seasonings first and cook the eggs last so their soft curds reach the table immediately.

Instructions

1. 0:00 — Wash the greens, drain the optional sauerkraut, and mix the two miso butters separately.
2. 0:05 — Beat the eggs and set out four shallow bowls.
3. 0:08 — Wilt the greens, drain excess moisture, and finish with mirepoix miso butter. Keep warm off heat.
4. 0:13 — Begin scrambling the eggs over low heat. Slice and season the avocados while the eggs cook, keeping an eye on the skillet.
5. 0:20–0:25 — Finish the eggs with corn miso butter, assemble the bowls, and serve immediately.

Plating

Separate clusters preserve the distinct seasonings and let each bite combine buttery, creamy, and tangy elements.

Instructions

1. Arrange the greens toward the back of each shallow bowl and place the avocado wedges alongside.
2. Spoon the soft scrambled eggs across the front, allowing them to overlap the edge of the greens.
3. Add the optional sauerkraut in a small mound opposite the avocado. Serve before the eggs lose their sheen.

Leftover Path

Storing the warm components separately from the avocado and cabbage prevents watery eggs and preserves the cabbage's crunch.

Instructions

1. Refrigerate cooked eggs and greens in separate airtight containers within 2 hours. Use within 3 days.
2. Reheat only the portion needed, covered over low heat with a small splash of water, until it reaches 165°F. The eggs will be firmer than when freshly cooked.
3. Store cut avocado airtight with food wrap against its surface and use the next day. Keep sauerkraut refrigerated separately according to its label.
4. For the best repeat breakfast, reheat leftover greens and make a fresh batch of corn miso eggs.