Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
When water is boiling slowly add the eggs to the water Heat until they are cooked
