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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
How long does it take a person to make a new friend in a new place? Six years and 180 days? I left Beijing after six years and 179 days, so that might explain why I made zero friends and hardly ever had brunch there. Because brunch is not entirely about the food, is it? More than perhaps any other meal of the day, it’s about the company. One may desire quietness and efficiency for breakfast and lunch, sometimes even dinner, but I’ve never heard people argue for a solitary brunch—a solemn moment alone with a mimosa, contemplating the elegance of social isolation.
So why did I make zero friends in all my six-plus years in Beijing? I have no idea. No, wait, I lied; I know exactly why. If I’d made more of this miso and brown butter hollandaise sauce, poured over jammy egg yolks and zapped with pickled shallots and capers, while (most important) keeping my mouth shut the whole time, maybe I would have made some friends.
Reprinted with permission from THE ART OF ESCAPISM COOKING: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. Copyright © 2019 by Mandy Lee. Reprinted courtesy of Harper Collins Publishers (https://www.harpercollins.com/9780062802378/the-art-of-escapism-cooking) —Mandy @ Lady and pups
Test Kitchen Notes
We're looking forward to our next brunch soirée so that we can make this deeply savory and satisfying dish. The browned butter adds deeply nutty depth of flavor to the classic hollandaise, and perfectly complements the slightly earthy notes of the yellow miso. —Food52
Watch This Recipe
Poached Eggs with Miso & Brown Butter Hollandaise
Ingredients
- For the miso & brown butter hollandaise
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2 tablespoons
whole milk
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3
large egg yolks
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2 1/2 tablespoons
medium yellow miso paste
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1/4 teaspoon
granulated sugar
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1/8 teaspoon
freshly ground white pepper
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1 tablespoon
plus 1 teaspoon freshly squeezed lemon juice
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3/4 cup
(170 grams) unsalted butter, cut into cubes
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For the quick-pickled shallots:
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3
large or 4 small shallots, peeled
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1/4 cup
(60 milliliters) chile pickling juice on hand, such as jalapeño
- For assembling:
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2
thick slices rustic country bread
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1 splash
olive oil, for toasting the bread
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2
poached eggs
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1 pinch
freshly ground black pepper
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1/2 teaspoon
drained capers, for garnish
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2 sprigs
dill or fennel fronds, for garnish
Directions
- For the miso & brown butter hollandaise
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Make the hollandaise: I highly recommend using an immersion blender for this recipe rather than a regular blender. With small quantities like this, a regular blender tends to splatter the ingredients all over the lid and nothing ends up properly blended. Heat the milk in the microwave for about 30 seconds until hot, then pour it into a tall, slender cup (one usually comes with an immersion blender) along with the egg yolks, miso, sugar, and pepper. Use the immersion blender to blend for 1 minute, or until the mixture is smooth, velvety, and foamy. Add the lemon juice and blend again until evenly mixed. Set aside.
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In a small nonstick saucepan (so the burned butter bits end up in the hollandaise and not stuck to the pot), cook the butter over medium-high heat for about 4 minutes, swirling the pot frequently. You’ll notice that the sizzling sound subsides and the butter starts to foam and smell nutty. Working quickly so the butter doesn’t burn, keep one hand submerging the immersion blender into the yolk mixture and keep it running. With the other hand, slowly pour the hot butter into the container with the yolk mixture, constantly move the blender around as you pour in the butter to form a smooth emulsion. When all the butter is in and blended, the sauce should be thick and shiny. Scrape in any browned bits left in the pot, add to the mixture, and blend again until smooth. Keep the hollandaise warm in a bowl placed over a pot of hot water until needed.
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Make the quick-pickled shallots shallots: Shave the shallots using a truffle shaver or sharp Y-peeler and place them in a bowl. Add the chile pickling juice and marinate for up to 10 minutes—no longer—then drain.
- For assembling:
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Assemble the dish: Toast one slice of rustic country bread with olive oil in a small nonstick pan on medium-high heat until crispy on the edges. Top with a poached egg, douse generously with the hollandaise, and top with the shallots, pepper, and capers. Garnish with nice herbs like dill or fennel fronds. Repeat with the remaining bread and eggs.
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