Preparation

The marriage of miso and sweet vegetables is one of Japanese cuisine's greatest gifts to the world. This toast takes that combination and reimagines it for the breakfast table, creating layers of flavor that wake up your palate.

Roast the Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons miso paste, maple syrup, melted butter, and rice vinegar. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.

Mash the Squash: Once roasted, transfer squash to a bowl and mash with a fork until spreadable but still slightly chunky. Stir in the remaining tablespoon of miso paste and sesame oil. Taste and adjust seasoning—the mixture should be sweet, savory, and deeply umami.

Prepare the Eggs: Bring a pot of water to a boil. Gently lower eggs into the water and cook for exactly 6.5 minutes for soft-boiled with jammy yolks. Transfer immediately to ice water, then peel carefully.

Toast the Bread: While eggs cook, toast bread until golden and crispy. Spread each slice with a thin layer of cream cheese, then generously top with the miso butternut mash.

Assemble: Halve the soft-boiled eggs and place on top of the squash toast. Sprinkle generously with furikake seasoning and black sesame seeds. Garnish with microgreens or torn shiso leaves. For heat lovers, add a drizzle of chili oil. The runny yolk mixing with the miso-sweet squash creates a sauce that soaks into the toast—it's breakfast perfection.