Eggs Benedict Japanese Style
General
- 120 g Baby Spinach
- 20 g fresh ginger
- 1 tsp sesame oil
- 200 g Butter
- 5 organic eggs (size M)
- 2 TL hell Misopaste
- 2 tsp freshly squeezed lemon juice
- 2 tsp soy sauce
- 125g raw salmon of sushi quality
- 2 Toaster-Muffins
- Salt
- freshly ground black pepper
- 2 tbsp rice vinegar
- sprinkle with some chili powder
- Clean the spinach if necessary (remove long stems), wash, and drain. Peel the ginger and cut it into very thin strips. Gently heat the sesame oil in a pan and sauté the ginger for 2–3 minutes until softened. Set aside.
- Melt the butter in a saucepan until it foams and gently browns. Immediately pour it from the pan into a measuring cup to prevent further browning. Allow to cool to approximately 40 degrees Celsius.
- Place 1 egg, miso paste, lemon juice and soy sauce in a tall container, then add the cooled butter. Insert an immersion blender and, with the blender switched on, slowly pull it upwards until a smooth sauce is formed.
- Slice the salmon into very thin slices. Heat the toaster muffins in a toaster according to the package instructions.
- Return the pan with the ginger to the stove and heat it up. Gently wilt the spinach in the pan over low heat. Season with salt and pepper. Briefly transfer it to a colander to drain off any excess water.
- Spread the spinach over the toasted muffins and place the salmon on top.
- Bring 1 liter of water to a boil with the vinegar and poach 4 eggs in it for 3-4 minutes. Carefully lift them out of the water with a slotted spoon, let them drain briefly, and gently place them on the prepared muffins. Spoon some sauce over them and serve the remaining sauce separately. If desired, sprinkle some chili powder on the Eggs Benedict.
1. I slice the salmon with a very sharp knife to get thin slices. The fish should be straight from the refrigerator so that it's still quite firm when sliced. If you can't find sushi-grade salmon nearby, you can also use mildly smoked salmon or gravlax, or alternatively, char from a local fish farm.
2. To poach eggs, I like to use the whirlpool method: Whisk the water enriched with vinegar to create a gentle whirlpool. Then, using a small bowl, carefully slide the egg into the whirlpool. It's very important to use only vinegar when poaching and not to add salt to the water. Salt interferes with the coagulation of the egg white, resulting in less firm eggs. Bring the water to a boil once, then gently poach the eggs. Incidentally, it also tastes delicious if you simply boil eggs in their shells until soft-boiled and then quickly peel and serve them.
3. The miso hollandaise is—to be honest—a lukewarm butter mayo. Purists will say that's not authentic. But no matter: On a Sunday morning, I don't want to spend half an hour whipping up hollandaise, so I'm happy to make do. The slightly browned butter and the miso paste provide a flavor upgrade without much effort.
Oliver's kitchen tip
You'll have leftover miso paste from this dish. What to do with it? A little tahini makes a wonderful base for robust vinaigrettes, perfect for giving roasted potatoes a new twist. Another great option is a combination of grated ginger, miso paste, sugar, water, and two dashes of soy sauce as a marinade for fish fillets (leave it in the refrigerator for 2-3 hours).
Tanja's Styling Tips
A mix of materials on the table always looks elegant and cool – like the combination of concrete, fine ceramic (Kaori plate in stingray skin look by Lambert) and a linen tablecloth shown here.
