Simmered Miso Eggs-008

It was over the winter, I believe, on one of those cold and gloomy mornings, that I thought to myself, I really just need the warmth of a bowl of soup.

Miso soup.

Not only is miso soup warming from the inside out physically, but the warmth and über goodness of the umami paste nestles my soul through and through.

Some days you just need that kind of start to the day.

Today was one of those days.

Thus, with a perfectly poached and brilliantly bright pastured egg, we have:

Simmered Miso Eggs

1 cup filtered water
1 Tbs. mellow white miso paste
1 pastured egg
1/4 cup baby spinach
1 Tbs. fresh basil leaves
sea salt and fresh ground pepper

Over medium heat, whisk the miso paste into water in a small pot. Once the miso is dissolved, bring the pot of water to barely a simmer. 
Crack the egg into a small bowl or ramekin, and slide the egg into the water, carefully, from the bowl. With a slotted spoon, swirl the miso water around and around, ever so delicately, tracing a circular pattern around the egg. Continue simmering – NOT boiling – for about 3 minutes (bringing miso to a boil is no buen0 – as the heat destroys the gut healing, fermenting properties of the paste – not to mention ruining your perfectly poached egg).
Once cooked to your liking (I LOVE my bright orange yolk runny), gently transfer to a serving bowl, add the spinach and basil, and sprinkle with salt and pepper. Perhaps a few extra chopped chives or green onions will suit your fancy as well.


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