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Miso Scrambled Eggs

Miso Scrambled Eggs

We all know mornings can be scrambled enough, so we thought we'd turn that into a good thing with these Miso Scrambled Eggs. Fill up for the day with everything you need on your plate: proteins, good fats, carbs, greens and bone broth for energy, immunity and gut wellbeing. Transform your mornings and set yourself up for 'eggcellent' success with a delicious breakfast.


  • 3 eggs
  • 1 Tbsp Chicken Bone Broth Miso Ramen
  • 1 Tbsp Collagen Beauty, Unflavoured
  • ½ Tbsp olive oil
  • 1 Tsp sesame oil
  • Black pepper
  • Salt
  • Red chilli, thinly sliced
  • 2-3 spears of broccoli
  • ½ cup of kale
  • Sesame seeds 
  • 1 tbsp nori, thinly sliced
  • Sourdough slice, toasted (optional)


  1. Place the eggs, Chicken Broth, Collagen Beauty, salt & pepper in a bowl and whisk to combine.
  2. Heat the olive oil in a large frying pan over medium heat. Heat the broccoli and kale in the pan with a splash of water and cook for about 2 minutes, until al dente.
  3. Set aside and add the egg mixture. Cook without stirring for 30 seconds, then when it’s just beginning to set, gently scramble the eggs until just cooked.
  4. Serve the sourdough, eggs, broccolini and kale onto a plate and top with sesame oil, sesame seeds, chilli and nori.  

Serves 1

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