New York Times

Miso-Butter Mushrooms With Silky Eggs

This dish brings all-day breakfast vibes. The earthy, robust flavors of mushrooms are intensified with an unapologetically savory miso butter. (Tip: Make extra and store in the fridge to season roasted veggies or noodles.) Leaving the mushrooms whole saves preparation time and also ensures that they remain plump and juicy inside. The silky eggs are made like Australian cafe-style scrambled eggs, where they are barely cooked, for only seconds, resulting in a custardy finish. If you are looking for some greenery, stir spinach leaves through the hot mushrooms and let the residual heat wilt them.