Miso Avocado Toast

Avocados on toast is a classic breakfast dish. But who says we can't have it for dinner too? This was a nice and easy way for me to use up some leftover bread and an avocado, and is given a Japanese twist with the addition of miso, or fermented soybean paste, and a dash of mirin, or sweet rice wine. It's topped with furikake, a mixture of chopped seaweed, sesame seeds, and MSG for a tasty umami punch. You can find miso, mirin, and furikake at your local Japanese supermarket, and I always have them on hand for a variety of Japanese dishes.


1 avocado

2 slices of bread (I used 2 pieces from a halved baguette)

1 Tbsp white miso

1 Tbsp mirin

2 eggs

2 tbsp furikake


  1. Toast the slices of bread. I don't have a toaster, so I brushed them with olive oil and put them in an oven at 425 until crispy.
  2. Halve and dice the avocado and transfer to a mixing bowl.
  3. In another small bowl, combine the miso and mirin and lightly mix with a fork to soften the paste into a thick slurry.
  4. Add the miso/mirin mixture to the avocados along with a dash of salt and pepper, and gently mix together.
  5. Fry the eggs to your liking; for this I did sunny side up. Season with salt and pepper.
  6. Evenly spoon the avocados on top of your toasts. Add an egg on top of each, and finish with a pinch of furikake.

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