Miso Butter Toast with Poached Eggs
a flavorful miso butter toast topped with poached eggs and sesame seeds
yield: 4 toasts
Ingredients
Scale
Miso Butter
- 2 sticks butter, softened (I use grass-fed butter)
- 2 tbsp red miso
- ½ lime, zested and juiced
- 1 tbsp tarragon leaves
Poached Eggs
- 1 tbsp white vinegar
- 4 eggs
- kosher salt, as needed
Toast
- safflower oil, as needed (or another neutral oil)
- 4 slices of crusty bread
- microgreens, for garnish
- toasted sesame seeds, for garnish
Instructions
Miso Butter
- Blend the softened butter and red miso in a food processor until smooth.
- Add in the lime zest, lime juice, and tarragon leaves. Pulse again until incorporated.
Poached Eggs
- Fill a small saucepan with water and bring to a gentle simmer. Add in the white vinegar.
- Working in batches (I like to go one by one, but you could also do about 2-4 at a time), poach the eggs by creating a “vortex” in the water with a fork and gently cracking the egg right into the center. Maintain the water at a simmer while you poach the egg for about 4 minutes for a runny yolk.
- Use a slotted spoon to gently transfer the egg to a plate lined with paper towels. Season the egg with a pinch of salt. Repeat until all of the eggs have been poached.
Toast
- Meanwhile, heat a cast-iron skillet over medium heat.
- Add in a splash of oil, just enough to coat the bottom of the skillet. Toast the bread until golden and crisp on each side.
- Spread the miso butter onto each piece of toast. Top with the microgreens, poached eggs, and toasted sesame seeds.