Mary Miso - Recipes for every day - Cookbooks
150 g edamame, peeled
1 shallot, chopped
1 tbsp olive oil
8 pickled sun-dried tomatoes, cut into strips
½ bunch basil, cut into strips
4 slices of bread from the day before
6 eggs
3 tbsp milk
Salt and pepper
1 tbsp butter
Boil the edamame in salted water for 2 minutes. Rinse in cold water and drain.
Fry the shallot in olive oil. Add the pickled tomatoes and edamame and fry. Add the basil.
Toast the bread, cut into small cubes and place on 4 plates. Spread the edamame and tomatoes on top.
Whisk together the eggs and milk. Flavour with salt and pepper.
Melt the butter in a pan. Pour the egg milk into the pan and stir occasionally over a medium heat. Spread the scrambled eggs over the edamame and tomatoes.
Edamame are unripe soya beans. In Japan, edamame are often roasted and eaten as a snack in the pub with beer. Edamame are now also available in Switzerland in supermarkets such as Coop and Migros.
