Miso & sesame eggs
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Miso & sesame eggs

By Sara Buenfeld

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

Nutrition per serving

  • kcal 121
  • fat 8g
  • saturates 2g
  • carbs 1g
  • sugars 0.1g
  • fibre 1g
  • protein 10g
  • salt 0.48g

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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