Weekend Cooking

Poached Eggs with Miso & Brown Butter Hollandaise

November 17, 2019
4 Ratings
Photo by MJ Kroeger
  • Prep time 15 minutes
  • Cook time 15 minutes
  • 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

What You'll Need
Watch This Recipe
Poached Eggs with Miso & Brown Butter Hollandaise
  • For the miso & brown butter hollandaise
  • 2 tablespoons whole milk
  • 3 large egg yolks
  • 2 1/2 tablespoons medium yellow miso paste
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 3/4 cup (170 grams) unsalted butter, cut into cubes
  • For the quick-pickled shallots:
  • 3 large or 4 small shallots, peeled
  • 1/4 cup (60 milliliters) chile pickling juice on hand, such as jalapeño
  • For assembling:
  • 2 thick slices rustic country bread
  • 1 splash olive oil, for toasting the bread
  • 2 poached eggs
  • 1 pinch freshly ground black pepper
  • 1/2 teaspoon drained capers, for garnish
  • 2 sprigs dill or fennel fronds, for garnish
  1. For the miso & brown butter hollandaise
  2. 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.
  3. 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.
  4. 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.
  1. For assembling:
  2. 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.

See what other Food52ers are saying.

  • douglasdoran
  • Marck
  • Expat

4 Reviews

douglasdoran January 8, 2022
I served this dish for a few guests this week. They could not stop talking about how good it was, lots of different flavors that compliment. I also served it with avocado toast with some of the pickled shallots and added some sprouts.
Marck March 8, 2020
This is really a Very good sauce, but for me, 2 1/2 Tbsp of miso is a little too much, I also tried it with 1 Tbsp and it’s very good too. You can put some layers of smoked salmon over the country bread and is also a delicious variation.
Expat March 8, 2020
I used a yellow sweet Miso which was mild . Bet it is good with smoked salmon too .
Expat March 8, 2020
This recipe is superb.Wonderful Hollandaise which is quick and easy to make.This would be a breakfast to impress.The sauce and the pickles can serve four easily.