Fried Eggs with Miso Creme Fraiche

The easiest eggs to wow your friends at your next brunch!

Take your breakfast to the next level with these fried eggs! Serve with your favorite crusty bread, a decadent smear of this miso creme fraiche, and it’ll be like you’re back at your favorite bottomless brunch spot! But in the comfort of your own home!

This recipe could not be easy to make. All it takes is some toasted bread, two large eggs, a touch of oil to fry them in, and about 1 minute to mix the creme fraiche sauce together. Because the sauce was so rich, I paired this meal with a simple side salad dressed in red wine vinegar and sesame oil, but that is all optional!

Tips and tricks for frying and egg

Let the oil get nice an hot on the pan before you add your eggs. This will help the bottom get crispy.

Using a non stick skillet will make your life so much easier! You won’t have to worry about getting the egg out without breaking the yolk when you can slide it right off of the pan!

Stick to frying 1-2 eggs at a time. Otherwise they will run into each other and you won’t get the deliciously crispy edges.

If you want to lighten this dish up, feel free to use non stick spray instead of olive oil. I like Trader Joe’s canola oil non stick spray. Just make sure you use enough!

Adding ¼ cup of water, then covering the pan with a lid will help the top of the eggs cook by steaming it. This tip is super helpful if you dread flipping eggs!

It is helpful to crack an egg into a small ramekin first, instead of straight into the pan. This will ensure that the egg yolk is unbroken. Another tip is to always crack your eggs on a flat surface, never the side of the pan!

Key Ingredients

Eggs – What sort of breakfast would this be without eggs! For this recipe, I prefer to fry them. I accomplish this by adding a little bit of oil, maybe 1 tsp per egg to a non stick skillet. Let the oil get nice and hot first before adding your eggs. To ensure the yolk is perfectly round and unbroken, I crack the eggs into a small ramekin then pour them into the pan from there. If you are confident in your egg cracking abilities though, you can skip this. Once the eggs are on the pan, I like to add ¼ cup of water then cover the pan to let the steam cook the top of the eggs. If making the full 2 servings which this recipe makes, I would cook the eggs separately in sets of 2 so they do not run onto each other.

Crusty Bread – Serve your meal with sourdough or an old fashioned country loaf. Whatever you have on hand will work!

Creme Fraiche – If you are not familiar, creme fraiche, it is like a richer version of sour cream. It is less sour tasting and more buttery. It is delicious served with eggs, it really elevates them!

White Miso Paste – white miso paste is made from fermented soy beans and adds a delicious sweet and salty flavor to the creme fraiche sauce.

Fresh Scallions and Herbs – Take the creme fraiche sauce to the next level with the addition of fresh herbs and other aromatics such as scallions and grated ginger. I added both, scallions and chives for the texture and appearance, however they both have an oniony taste, so feel free to only use one if that is what you have on hand.

Lemon Juice and Zest – The lemon juice will help make the sauce less thick as well as add some brightness since the creme Fraiche can be quite buttery and rich.

I always love a runny yolk, but if you prefer your yolk more dense, just keep it on the skillet and cook your eggs for longer!