Miso & sesame eggs
- Preparation and cooking time
- Serves 2
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
- STEP 1
Hard-boil the eggs for 10 mins then cool under running water. When cool enough to handle, carefully remove the shells.
- STEP 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.