Poached eggs with miso hollandaise over a crispy rice cake

Eggs Benedict is one of my favourite breakfast items to eat on a lazy Sunday morning . This version was created when I looked in my fridge and was trying to figure out how to use some leftover rice and smoked salmon. I always have miso on hand so the inspiration to cook up a rice cake, top it with some smoked salmon, a perfectly poached egg and then whisk some umami filled miso into a hollandaise was born. This dish is familiar yet surprisingly unique at the same time. It is a glorious version of a classic brunch dish.
INGREDIENTS
You will need:
4 rice cakes
100g smoked salmon
4 poached eggs
1 batch miso hollandaise
Rice cakes
2 cups cooked and cooled rice (jasmine, sticky, long grain etc…)
1 egg
3 tbsp bread crumbs
2 tbsp finely chopped cilantro
1 green onion, thinly sliced
1/4 tsp salt
1/4 cup sesame seeds
COOKING INSTRUCTIONS
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Mix together the rice, egg, bread crumbs, cilantro, green onion and salt.
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Place the sesame seeds on a shallow plate.
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Use a 1/2 cup of the rice mixture and form into a round patty that’s about 1/2″ thick. Carefully dredge the rice cake in sesame seeds ensuring it is well coated. Repeat this process with remaining rice so you have 4 rice cakes. Place them on a plate in the fridge for 10 min.
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Heat a skillet over medium heat and add 1 tbsp canola oil. Place the rice cakes in the pan and cook for 4-5min until sesame seeds are brown. Flip and cook for another 5 min.
Tip: Place the cooked rice cakes on a baking sheet and into and oven heated to 250F to keep warm until you are ready to serve.
Easy Miso hollandaise
1 1/2 tbsp miso paste
2 tsp warm water
1 tsp hot sauce
1 tsp lemon juice
2 egg yolks
2/3 cup butter, melted
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Whisk the miso paste and warm water in a small bowl until the miso dissolves.
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Into a blender add miso mixture, hot sauce, lemon juice, and egg yolks.
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Place the lid on the blender and remove the funnel cup. Turn the blender on and slowly stream in the melted butter. This will take about a min to come together.
Tip: Use the sauce immediately or hold over a water bath for no more than 30 min. stirring every so often. If the sauce thickens too much, simply whisk in a tbsp of warm water. Alternatively you can keep the sauce warm in a small thermos.
To assemble
Lay a rice cake on a plate, top with smoked salmon, a poached egg and drape with miso hollandaise.
For a printable version of this recipe click here.
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