Miso & sesame eggs

• large eggs↗2
• white miso↗1 tsp tsp
• toasted sesame seeds↗2 tsp tsp
• smoked paprika↗a little

Step-by-step instructions

1. 1

   Hard‑boil the eggs for 10 minutes, then cool under running water. When cool enough to handle, carefully peel the shells.

2. 2

   Cut the eggs in half and scoop out the yolks into a small bowl. Add the miso and mash together, adding a splash of water to achieve a creamy consistency. Spoon the mixture back into the egg whites, scatter with the sesame seeds, then sprinkle paprika on top. Eat immediately or store in the fridge for up to 2 days.