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Name: Miso eggs Benedict
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: Starters & Light meals
Ingredients: unsalted butter 145 g,free-range egg yolks 3,white wine vinegar 1T,Woolworths miso paste 2 t,Woolworths English muffins, toasted, for serving ,free-range poached eggs, for serving ,sliced ham, for serving ,green peppercorns, to taste

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

8 free-range eggs
1 T fresh ginger, finely grated
2 T fish sauce
2 T ponzu sauce
3 T Kewpie mayonnaise or Woolworths vegan mayonnaise
kimchi, for serving

Method

1. Preheat the oven to 120°C. Place the eggs in the oven directly on the rack with at least 5 cm between each one. Reduce the temperature to 90°C and bake the eggs for 35–55 minutes depending on how you like your egg – 45 minutes is medium, and 1 hour if you’d like a hard egg. Do not open the oven while baking.

2. Meanwhile, mix the ginger, fish sauce and ponzu sauce and set aside at room temperature.

3. Once the eggs are done, cool in an ice bath for 2 minutes, then crack into a bowl, pour over the dressing and serve with the mayo and kimchi.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom

This is a test recipe

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