Miso Eggs Benedict

Elevate your brunch game with this mouthwatering take on a classic: Miso Eggs Benedict. This recipe combines perfectly poached eggs, toasted English muffins, and a savory twist on hollandaise sauce, where creamy white miso paste adds an umami-rich depth that’s simply irresistible. Layered with sautéed baby spinach for a touch of freshness and an earthy base, each bite balances richness and bright flavors. With simple ingredients and a streamlined method—including blender hollandaise for an easy yet luxurious finish—this dish is perfect for impressing weekend guests or indulging in a solo gourmet treat. Ready in just 35 minutes, it’s a delightful fusion of classic brunch comfort and Japanese-inspired flair.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 pieces English muffins
• 2 cups Baby spinach
• 1 cup Unsalted butter
• 2 tablespoons White miso paste
• 2 large Egg yolks
• 1 tablespoon Lemon juice
• 2 tablespoons White vinegar
• 1 teaspoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare the spinach by heating a teaspoon of olive oil in a skillet over medium heat. Add the baby spinach and sauté for 2-4 minutes until wilted. Season with a pinch of salt and black pepper. Set aside.

Step 2

To make the miso hollandaise, melt 1 cup of unsalted butter in a small saucepan over low heat. Allow it to cool slightly.

Step 3

In a blender, add 2 large egg yolks, 2 tablespoons of white miso paste, and 1 tablespoon of lemon juice. Blend on low speed until combined.

Step 4

Slowly drizzle in the melted butter while blending at medium speed until the hollandaise sauce becomes smooth and creamy. Set aside and keep warm.

Step 5

Fill a medium-sized pot with about 3 inches of water and bring it to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar to the water.

Step 6

Crack 1 egg into a small bowl or ramekin, then gently slide it into the simmering water. Repeat with the other eggs. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate.

Step 7

Split the English muffins in half and toast them until golden brown.

Step 8

Assemble the Eggs Benedict by placing a layer of sautéed spinach on each English muffin half. Top with a poached egg, then drizzle a generous amount of miso hollandaise over the top.

Step 9

Garnish with a sprinkle of black pepper or chopped fresh herbs, if desired. Serve immediately.

Nutrition Facts

Serving size	686.4 grams (686.4g)

Amount per serving	% Daily Value*
Calories	1840

Total Fat 146.70g	188%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 1.30g
Cholesterol 1361mg	454%
Sodium 3300mg	143%
Total Carbohydrate 99.40g	36%
Dietary Fiber 11.20g	40%
Total Sugars 15.10g
Protein 42.50g	85%

Vitamin D 201IU	1003%
Calcium 293mg	23%
Iron 13mg	71%
Potassium 478mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 9.0%

Carbs: 21.1%