© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Poached eggs with miso hollandaise over a crispy rice cake

May 8, 2019

 

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.

 

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

  1. Mix together the rice, egg, bread crumbs, cilantro, green onion and salt.  

  2. Place the sesame seeds on a shallow plate.

  3. 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.

  4. 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

 

  1. Whisk the miso paste and warm water in a small bowl until the miso dissolves.

  2. Into a blender add miso mixture, hot sauce, lemon juice, and egg yolks.

  3. 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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