Six-Minute Eggs With Miso Butter Toast

• 1 tablespoon white miso paste, at room temperature
• 2 tablespoons butter, at room temperature
• 2 room temperature eggs
• 2 slices bread of choice
• Salt and pepper to taste

1. Mix together the softened white miso and butter. Taste and adjust, adding more miso if needed. Miso pastes tend to vary in saltiness. I like a 1:1 ratio of miso to butter, but start with a 1:2 ratio and adjust accordingly.
2. Fill a pot with 3 inches of water and bring it up to to a boil, then reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes.
3. While the eggs are cooking, toast your bread. Try to time it so that your toast pops up just before your eggs are done. Spread with the miso butter mixture and cut into strips.
4. When the 6 minutes are up, use the slotted spoon to remove the eggs and run them under cold tap water for about a minute. Put the eggs into egg cups, lop the tops off, sprinkle with salt and pepper, and enjoy immediately with the toast soldiers.

white miso paste, butter, eggs, bread, salt

Taken from food52.com/recipes/27362-six-minute-eggs-with-miso-butter-toast (may not work)