Saturday, August 28, 2010

Green Beans, White Miso and Poached Eggs

This is an adaptation of a David Chang Asparagus recipe that I think works perfectly with green beans. Feel free to use any color of bean you want.... green, yellow or purple (even though the purple go green when cooked).

Green Beans, White Miso and Poached Eggs

Fill half of a sauce pan with water and add a splash of white vinegar (about 1 teaspoon). Bring to a slow simmer. Crack open two farm fresh large eggs into two separate bowls.

In another sauce pan over low heat add 1/4 cup White Miso, stirring with a wooden spoon. Add 1/4 cup unsalted butter, stirring until the butter is totally incorporated but not melted, then mix in 1 teaspoon of apple cider vinegar, cover, and set aside, keeping warm until needed.

In a skillet over medium heat add 2 Tablespoons of unsalted butter and 2 Tablespoons of olive oil. When the butter has melted add one finely chopped clove of garlic, cook while stirring for 1 minute then add 1 pound of trimmed beans, stirring for about 2 minutes or until the green beans turn a bright shade of green. Don't over cook, they should be bendy, but still a little crisp*. Add salt and freshly grated black pepper to taste.

If you are doing Asparagus the garlic becomes optional. Pan fry the trimmed spears until well cooked (Chang suggests 10 minutes, I like mine a little more crunchy, it's up to you, taste as you go along and when they are where you like them, take them off the flame). Salt and pepper to taste.

When you are ready to serve, gently add the eggs one at a time to the simmering water and poach. You want the yolks to be running, so don't over cook, maybe 2 minutes.

On a warmed serving plate spread the Miso mixture then add the sauteed green beans on top.

Top the beans with the 2 poached eggs. I like to break them open with the back of a spoon and spread them roughly over the beans, but it's your aesthetic call. I like how it spreads the eggs over the entire dish.

Sprinkle with a little salt and some grated black pepper and serve promptly.

* check out Nigel Slater's video about beans. He talks about how he likes to cook them.

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