a flavorful miso butter toast topped with poached eggs and sesame seeds
yield: 4 toasts
2 sticks butter, softened (I use grass-fed butter)
2 tbsp red miso
½ lime, zested and juiced
1 tbsp tarragon leaves
1 tbsp white vinegar
kosher salt, as needed
safflower oil, as needed (or another neutral oil)
4 slices of crusty bread
microgreens, for garnish
toasted sesame seeds, for garnish
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.
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.
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.