Miso Fried Eggs Recipes

ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS

Roasted Baby Turnips with Miso Butter and Fried Eggs image

Our chopped challenge this week was turnips. We wanted a hearty rustic weeknight dinner that the whole family would love. We made a family-style cast-iron skillet dinner with potatoes, onions, and baby turnips and topped it with sunny-side-up eggs and nutty, addictive miso butter. Chopped Basket Ingredient: turnips

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved
8 small baby red creamer potatoes (about 1 pound), halved
1 large red onion, peeled with root intact, cut into 6 wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter, at room temperature
2 tablespoons yellow miso
2 cloves garlic, finely grated
One 1-inch piece fresh ginger, peeled and finely grated
4 scallions, thinly sliced (white and green parts kept separate)
4 to 6 large eggs

Steps:

Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.

MISO FRIED EGGS

Miso Fried Eggs image

This is my favorite way to make eggs for Asian dishes. I love the runny yolks in my dishes.

Provided by barbara lentz

Categories Eggs

Time 10m

Number Of Ingredients 3

Ingredients

2 Tbsp butter
2 tsp miso paste
2 large eggs

Steps:

1. Melt the butter over med heat. Add the miso paste and let it dissolve. Turn the heat up and add the eggs. Cook basting with the miso butter until done.

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