Miso Bok Choy Breakfast Sandwich

May 19, 2023

Layers of savory miso bok choy, crispy hash brown patties, and fried eggs with melted cheddar cheese make this breakfast sandwich an umami bomb. Start the day with a serving of vegetables that takes 20 minutes or less. You can also prep the creamy miso bok choy for the entire week — and if you’d like a hit of spice, we think a drizzle of chili oil or sambal would take this to the next level.

Ingredients

1 Local Roots bok choy
2 tbsp sweet white miso
2 tbsp Local Roots unsalted butter
2 Local Roots eggs
Local Roots cheddar cheese
2 hash brown patties
2 English muffins

  

Directions

1. Wash the bok choy well, including down into the stem. Remove the root end and then thinly slice. 
2. In a saucepan on medium heat, melt 2 tbsp unsalted butter and add the sliced bok choy. Cover with a lid and steam cook for 10 minutes, until the stem slices begin to tenderize. Begin toasting the hash brown patties and English muffins on low heat.
3. Add 2 tbsp miso to the bok choy and stir in until melted and the vegetables begin to look creamy. 
4. Heat a nonstick pan to medium-high heat and add in a bit of neutral oil or butter. Crack in the two eggs, then sprinkle with salt. Slice the cheddar cheese and add on top of the eggs, then cover until the cheese is melted and the egg whites are set.
5. Plate the breakfast sandwich by placing the base of the toasted English muffin down, then spread with the creamy miso bok choy mixture. Layer the toasted hash brown patty on top, then add the fried egg with melted cheese. Top with the toasted English muffin and enjoy!

 

This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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