This is one of my FAVORITE late night, easy on the tummy dinners (or breakfasts!). It's great because if you're like me, you always have eggs and miso paste in your fridge, and maybe even and apple or two lying around. Feel free to use more or less cooking fats as you see fit. I'm a big proponent of fat ESPECIALLY around winter time. Healthy fats are so important for endless reasons (and they're NOT the main culprit when it comes to putting on the lbs!). In winter they help keep our skin, nails and hair plump and moisturized, they aid in digestion, stimulate our metabolism, the list goes on. (If you want to hear more about the benefits of good fat check out Dr. Mark Hyman's video here. It's V important.)
I especially ramp up my ghee consumption around winter time. Since it's clarified, meaning all the mix solids have been strained out, ghee is great for those avoiding lactose and who have energy and digestion issues. It is a golden miracle. Make sure to find a grass-fed variety like this one from OMGHEE, or any you can find at Whole Foods etc. I love roasting vegetables in ghee--my apt smells heavenly!
If you're using butter, I love this one from Vital Farms. They now carry it at Whole Foods along with their pasture raised eggs! You'll see the difference in their egg yolks when you're eating beautifully vibrant yellow and orange eggs. I find their yolks to be more creamy and custard-like than any other. Since I don't eat a ton of eggs, this is worth the splurge (I also get them from Zfarm!)
In terms of miso paste, the lighter the color the lesser the funk. I use a mix of red and white but white is nice for this dish since it's mild and we're mixing sweet and savory. Using organic miso paste ensures you won't be consuming GMO soybeans (!).
Try this comforting recipe and let me know what you think. I'm betting you'll love it.
Apple Miso Scrambled Eggs
Fermented foods like Miso are loaded with good bacteria for your gut. Apples have great fiber and pastured organic eggs are full of body-lovin nutrition.
- Mix together softened butter and miso paste to make miso butter
- Toss diced apples in your cooking fat
- Heat pan over medium heat until HOT and add the diced apples (getting your pan very hot first helps the apples caramelize, patience is a virtue)
- Sautee until slightly caramelized
- Turn heat to low and add whisked eggs to pan, using a spatula to agitate as they slowly cook
- When eggs are almost cooked through, add in your miso butter mixture to melt
- Plate eggs and top with finely chopped scallions Enjoy!