Japanese Tamagoyaki Breakfast Sandwiches with Miso Butter Toast

Ingredients

• 8 whole large eggs, room temperature for best texture
• 2 tbsp mirin, sweet rice wine
• 1 tbsp soy sauce, low-sodium preferred
• 1 tbsp white miso paste, sweet variety works best
• 3 tbsp butter, softened, for miso butter spread
• 8 whole bacon strips
• 8 slices whole wheat bread, thick-cut preferred
• 1 whole English cucumber, thinly sliced
• 1 tbsp neutral oil, for cooking tamagoyaki
• 1/4 tsp sea salt, to taste
• 0.1 tsp black pepper, optional, to taste

Instructions

1. 1

   Cook bacon strips in a large skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and break each strip in half. Set aside.

2. 2

   In a small bowl, mix softened butter with miso paste until well combined. Set aside.