In a bowl, combine unsalted butter and shiro miso paste until fully blended and smooth. Transfer to a container and freeze for about 10–15 minutes.

Crack fresh eggs into a medium-sized bowl and sprinkle in a pinch of sea salt. Whisk gently until just combined.

Place a non-stick skillet over low heat and add a heaped tablespoon of the chilled miso butter.

Once the butter is melted, pour in the whisked eggs and let sit for about one minute without stirring.

After resting, gently stir the eggs with a spatula from the edges toward the center. Cook for 2–3 minutes until just set.

Add another heaped tablespoon of cold miso butter and stir until melted and fully incorporated.

Serve the creamy eggs on buttered toast, and sprinkle with Parmesan cheese and sichimi togarashi.