Simmered Miso Eggs

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 bueno – 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.