Step 1

For the hardboiled eggs, add 2-3 eggs to a pot of cold water. Add 1/2 tsp salt and 1/4 tsp baking soda to the water.

Step 2

Turn the heat on high and cover. Just before boiling, turn the heat off, let the steam out and then cover to let sit for 8-10 minutes.

Step 3

After 10 minutes, remove your eggs to an ice bath for an additional 10 minutes. Remove from the cold water, pat dry, and peel.

Step 4

While the eggs are in their ice bath, fry your bacon if it needs cooking. You can even save the grease to cook either the miso butter scrambled eggs or the fried eggs. Set the cooked bacon aside.

Step 5

For the sunny side up eggs, melt 1-2 Tbs if butter in a hot pan.

Step 6

When hot and bubbling, crack your eggs over the butter.

Step 7

Cover with a lid for 1 minute. After 1 minute, turn the heat off, remove the lid, and remove the eggs from the heat.

Step 8

For the miso butter eggs, prepare your miso butter by combining the miso and butter in a small bowl. Microwave for 10-15 seconds so that the miso butter is smooth and close to liquid texture. Whisk the miso butter into your eggs, and whisk until you no longer see egg white strands.

Step 9

To a hot skillet, melt 1Tbs of butter. Once hot, add the scrambled eggs. Turn the heat down to low and stir your eggs constantly. Just before they are done cooking,, about 3-5 minutes, remove the eggs from the heat to allow to finish cooking off the stove

Step 10

Slice and toast your sourdough toast to desired toast levels.

Step 11

To a slice of sourdough, add a generous helping of miso butter scrambled eggs. Top the eggs with sprouts and then sesame seeds.

Step 12

To another slice, mash and spread some avocado. Add 1 slice of bacon. Slice a hardboiled egg into coins and add on top of the bacon. Top with salt and pepper.

Step 13

To an additional slice, spread pesto as a base. Add a fried egg. Add sundried tomatoes and then top with parmesan cheese.

Step 14

Make as many as needed and enjoy!