Miso Eggs Benedict
Elevate your brunch game with this mouthwatering take on a classic: Miso Eggs Benedict. This recipe combines perfectly poached eggs, toasted English muffins, and a savory twist on hollandaise sauce, where creamy white miso paste adds an umami-rich depth that’s simply irresistible. Layered with sautéed baby spinach for a touch of freshness and an earthy base, each bite balances richness and bright flavors. With simple ingredients and a streamlined method—including blender hollandaise for an easy yet luxurious finish—this dish is perfect for impressing weekend guests or indulging in a solo gourmet treat. Ready in just 35 minutes, it’s a delightful fusion of classic brunch comfort and Japanese-inspired flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 pieces English muffins
- 2 cups Baby spinach
- 1 cup Unsalted butter
- 2 tablespoons White miso paste
- 2 large Egg yolks
- 1 tablespoon Lemon juice
- 2 tablespoons White vinegar
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the spinach by heating a teaspoon of olive oil in a skillet over medium heat. Add the baby spinach and sauté for 2-4 minutes until wilted. Season with a pinch of salt and black pepper. Set aside.
To make the miso hollandaise, melt 1 cup of unsalted butter in a small saucepan over low heat. Allow it to cool slightly.
In a blender, add 2 large egg yolks, 2 tablespoons of white miso paste, and 1 tablespoon of lemon juice. Blend on low speed until combined.
Slowly drizzle in the melted butter while blending at medium speed until the hollandaise sauce becomes smooth and creamy. Set aside and keep warm.
Fill a medium-sized pot with about 3 inches of water and bring it to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar to the water.
Crack 1 egg into a small bowl or ramekin, then gently slide it into the simmering water. Repeat with the other eggs. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate.
Split the English muffins in half and toast them until golden brown.
Assemble the Eggs Benedict by placing a layer of sautéed spinach on each English muffin half. Top with a poached egg, then drizzle a generous amount of miso hollandaise over the top.
Garnish with a sprinkle of black pepper or chopped fresh herbs, if desired. Serve immediately.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 293 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
