Ingredients for Miso Eggs Benedict
- 1 tablespoon white vinegar (for poaching eggs)
- Salt
- Extra Large Eggs
- 2 English muffins, split
- Butter
- 2 tablespoons white miso paste
- Hollandaise sauce (recipe below)
- Chives
- Hot Pepper Sauce
- Egg Yolks
- Lemon
- Cold Water
- Cayenne Pepper
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How to Make Miso Eggs Benedict
- Toast 2 English muffins halves. Set aside.
- In a saucepan, gently whisk together 2 tablespoons white miso paste, 1 tablespoon water, and 1 teaspoon rice vinegar. Simmer for 2 minutes, until slightly thickened. Set aside.
- Bring a saucepan of water to a gentle simmer. Add 1 tablespoon white vinegar to the simmering water.
- Crack 2 large eggs, one at a time, into individual small bowls.
- Carefully create a gentle swirl in the simmering water and gently slip the eggs into the water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
- While the eggs are poaching, prepare the hollandaise sauce (see separate hollandaise recipe – instructions below).
- Once the eggs are cooked, remove them carefully with a slotted spoon and drain on paper towels.
- Spread the miso glaze evenly over the toasted English muffin halves.
- Top each muffin half with a poached egg.
- Spoon generous amounts of hollandaise sauce over the eggs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
6g
Fat
160g
Carbs
5g
