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    You are in: Home / Recipes / Miso Eggs Benedict Recipe
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    Miso Eggs Benedict

    Miso Eggs Benedict. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    Miso has a salty flavor that replaces the Canadian Bacon used in traditional eggs Benedict. Have all 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 the fresh poached eggs onto the freshly toasted muffins. Adapted from The Everything Vegetarian Cookbook. The Hollandaise sauce is what the French call a "mother sauce" meaning that it can be transformed into other sauces by adding just a few ingredients(tarragon, pepper, and shallots-bearnaise; mustard-Dijonnaise; orange concentrate-maltaise, etc.)

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    Units: US | Metric

    Hollandaise Sauce


    1. 1
      Combine the vinegar and salt in a deep skillet with 2" of water. Crack each egg into its own cup. When the 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. Toast the English muffins.
    2. 2
      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 the poaced eggs to a waiting plate.
    3. 3
      Mash the butter and miso together; spread this mixture onto the toasted muffins.
    4. 4
      Place 1 poached egg onto each muffin half. Spoon generous helpings of hollandaise sauce onto each, and serve immediately with a sprinkling of chives and hot pepper sauce on the side.
    5. 5
      To Make Hollandaise Sauce:.
    6. 6
      In a large, steel mixing bowl over a pot of simmering water, or in a double boiler over a very low flame, whisk together the yolks, half of the lemon juice, and 1 tbls. cold water.
    7. 7
      Whisk vigorously until the yolks attain a lemon yellow color and become thick(about the consistency of creamy salad dressing). Be careful not to let the eggs cook into lumps-keep whisking all the time, and remove the bowl from the heat if it starts getting too hot. Once yolks are ready, set the bowl they are in onto a damp towel on a firm surface. Whisk in a few drops of cold water, then a few drops of the melted butter. Gradually whip in the melted butter in small increments, making sure that each addition is thoroughly incorporated before adding any more. Season with cayenne, salt, and remaining lemon juice.

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    Ratings & Reviews:

    • on December 31, 2013


      If you are like me and like a poached or fried egg on vegemited toast then you will love this as it has a similar salty taste, I used the other half of the wholegrain English muffin to dip into the yolk though not as runny as I would have liked as I left it poaching a little too long but still delicious, thank you Sharon123, made for Everyday A Holiday tag game.

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    • on September 25, 2011

      We used fresh eggs from my sister in law's chickens and instead of egg muffins (no good ones on the market) I used thick slices of French bread. I would have preferred veggie bacon/ham in place of the miso. Served the poached eggs over lightly wilted greens: baby spinach, arugula and kale. Served with steamed corn on the cob, rice and fresh seasonal fruit. Reviewed for Veg Tag/September.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Miso Eggs Benedict

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 587.7
    Calories from Fat 489
    Total Fat 54.3 g
    Saturated Fat 32.0 g
    Cholesterol 432.4 mg
    Sodium 1337.9 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.4 g
    Sugars 1.7 g
    Protein 11.3 g

    The following items or measurements are not included:

    hollandaise sauce

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