Miso Eggs Benedict
Serves 4
COST: $0.99
Per 1⁄2 English muffin
Calories: 400
Fat: 33g
Carbohydrates: 14g
Protein: 11g
Fiber: 1g
Sugar: 0.5g
Sodium: 829mg
3 tablespoons white vinegar
1 teaspoon salt
4 extra-large eggs
2 English muffins, split
1⁄2 teaspoon miso paste
1⁄2 cup hollandaise sauce
Chives
Hot pepper sauce
Combine the vinegar and salt in a deep skillet with 2 inches of water; bring to boil. 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. Toast the muffins.
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.
Spread miso onto the toasted muffins.
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.
Make It in Advance
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. Serve this recipe with 1 cup of pineapple or other fruit for a complete breakfast.
