Green Frisée, Egg & Miso Breakfast Bowl
A nourishing Japanese-inspired breakfast bowl — Aeroveg Green Frisée in warm miso broth, topped with a soft poached egg and a drizzle of toasted sesame oil.
Some mornings call for something that feels both effortless and considered. This breakfast bowl takes Aeroveg Green Frisée — with its feathery, lightly bitter leaves — and nestles it in a gentle miso broth, topped with a silky poached egg. It’s the kind of breakfast that sets a calm, intentional tone for the day without demanding much of the cook.
Method
- Make the miso broth. Warm water or dashi in a small pot over medium heat. Whisk in miso paste, mirin, and soy sauce. Keep at a gentle simmer — do not boil, or the miso will lose its depth.
- Wilt the frisée. Add Aeroveg Green Frisée to the broth and stir gently for 60–90 seconds until just softened. The leaves will turn a deeper green and settle into the broth. Remove from heat.
- Poach the egg. In a separate small saucepan, bring water to a gentle simmer and add rice vinegar. Create a gentle swirl, then slide in the egg. Cook for 3 minutes for a soft, runny yolk. Lift out with a slotted spoon.
- Assemble. Ladle the miso broth and Green Frisée into a bowl. Rest the poached egg on top. Add steamed rice or soft tofu alongside if desired.
- Finish. Drizzle with sesame oil, scatter spring onion and sesame seeds. Serve straight away.
Aeroveg Tip: Aeroveg Green Frisée has a subtle bitterness that balances beautifully against the sweetness of miso. A very short wilt is enough — extended cooking turns those delicate curly leaves limp and dull. Treat it gently.