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The ingredients needed to make White Miso Scrambled Eggs with Tomato and Avocado:
- Use 2 Eggs
- Provide 1 1/2 - 2 tablespoons ※adjust according to its sweetness and saltiness White miso
- You need 1/2 Avocado
- Prepare 1/2 Tomato
- Provide 2 grams Bonito flakes
- Take 1 dash Salt and pepper
- Prepare 1 tbsp Vegetable oil
Steps to make White Miso Scrambled Eggs with Tomato and Avocado:
- Parboil and peel the tomatoes. Remove the seeds and cut into cubes. Cut the avocado into cubes as well.
- 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.
- 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.
- Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.
Photo about Scrambled eggs with cherry tomatoes in two halves of avocado in a plate, napkin and fork on a background of white wooden board from above. In a mixing bowl, whisk the eggs, water, salt, and pepper. Let the butter melt in a large nonstick skillet over medium heat; Tilt pan around to coat the When butter foams, pour in egg mixture all at once. Cook, stirring, until light and fluffy but not too dry. This breakfast of tofu, eggs, and avocado is the start to correcting that!
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