Eggs and Miso on Toast

If you're looking for a little something different for breakfast, try this Japanese twist on eggs on toast! If you haven't tried miso paste before, it can be a good idea to start with 1 tsp and spread it thinly as it has a strong taste.

The serving size is suitable if you're on the low FODMAP diet and is in line with the Monash University FODMAP Diet app (at the time of writing).

Servings: 1

Ingredients for eggs and miso on toast

  • 2 slices gluten free bread (check the app for low FODMAP recommendations)
  • 2 eggs
  • 1 tsp to 1 tbsp hatcho miso paste
  • 2 tsp butter

Directions for eggs and miso on toast

  1. Cook the eggs however you prefer them (hard boiled, fried, poached etc.)
  2. Toast the bread. Spread the butter on the toast then the hatcho miso paste
  3. Top with the eggs and enjoy!

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Nutrition facts

Per Serving

  • calories: 372
  • carbohydrates: 27.8g
  • cholesterol: 348mg
  • fiber: 3.8g
  • potassium: 439mg
  • protein: 21.4g
  • saturated fat: 8.2g
  • sodium: 1122mg
  • sugar: 3.8g
  • total fat: 19.8g
Photograph by Hannah Noonan. All rights reserved. Used with permission.

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