Ingredients
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2 slices whole grain bread (gluten-free if desired) whole grain bread2 slices whole grain bread (gluten-free if desired)
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1 ripe avocado avocado1 ripe avocado
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2 large eggs eggs2 large eggs
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1 tablespoon milk (dairy or plant-based) milk1 tablespoon milk (dairy or plant-based)
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
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1 teaspoon mirin (optional) mirin1 teaspoon mirin (optional)
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4-6 fresh shiso leaves (or substitute basil) shiso leaves4-6 fresh shiso leaves (or substitute basil)
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1 tablespoon pickled ginger, finely chopped pickled ginger1 tablespoon pickled ginger, finely chopped
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Toasted sesame seeds, for garnish toasted sesame seedsToasted sesame seeds, for garnish
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Salt and pepper, to taste saltSalt and pepper, to taste
Directions
Layer creamy avocado and fluffy Japanese-style eggs over whole grain toast, then finish with pickled ginger, fresh shiso, and a sprinkle of sesame seeds for a vibrant, umami-packed vegetarian breakfast. For a vegan version, substitute eggs with tofu scramble and plant-based milk. Shiso can be found at Asian markets; basil or mint are good substitutes.
Steps
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1
Done
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Toast the bread slices until golden and crisp. |
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2
Done
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In a bowl, mash the avocado with a pinch of salt and pepper until smooth. |
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3
Done
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In another bowl, beat the eggs with milk, soy sauce, and mirin. |
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4
Done
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Heat a nonstick pan over medium-low heat. Pour in the egg mixture and gently scramble, stirring continuously, until just set and fluffy (Japanese tamago-style). |
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5
Done
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Spread mashed avocado evenly over the toasted bread. |
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6
Done
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Top with the fluffy scrambled eggs. |
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7
Done
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Sprinkle with chopped pickled ginger and lay shiso leaves on top. |
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8
Done
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Garnish with toasted sesame seeds and extra pepper if desired. Serve immediately. |
