Miso Butter Scrambled Eggs

1: For the sesame scallion chili oil, combine scallions, sesame seeds, chili flakes, and avocado oil. Allow to sit for 30 minutes.

2: For the miso butter, mix miso and softened butter until combined.

3: Scramble the eggs with chopped scallions in low heat using miso butter. Do not touch the eggs for 30 seconds, then gently fold and turn off heat when eggs are 75% done.