Miso Eggs Benedict
Miso has a salty flavor that replaces the Canadian bacon used in traditional eggs Benedict. Have all of the ingredients ready to go, and set the English muffins to toast at the same time as you put the eggs in to poach, so you can place freshly poached eggs onto freshly toasted muffins.
INGREDIENTS | SERVES 4
- 3 tablespoons white vinegar
- 1 teaspoon salt
- 4 extra-large eggs
- 2 English muffins, split
- ½ teaspoon miso paste
- ½ cup homemade or store-bought hollandaise sauce
- Chives (optional)
- Hot pepper sauce (optional)
Combine the vinegar and salt in a deep skillet with 2 inches of water. Crack each egg into its own cup. When water boils, lower flame as low as you can. Gently lower the eggs into the hot water, one by one, and pour them from the cups into the pan. Set the muffins to toast.
Poach the eggs for no more than 3 minutes, then remove them with a slotted spoon, allowing excess water to drain back into the skillet. Transfer poached eggs to a waiting plate.
Mash together the butter and miso; spread this mixture onto the toasted muffins. Place 1 poached egg onto each. Spoon generous helpings of hollandaise sauce onto each, and serve immediately with a sprinkling of chives and hot pepper sauce on the side.
Note: Eggs can be poached up to a day in advance, and stored submerged in cold water. To reheat, gently place in fresh boiling water for a minute before using.