After trying the recipe for Soft-Boiled Eggs with a Miso Lemon dressing, I realized two things:
- Soft boiling eggs is a pain. They are tough to peel!
- The dressing is amazing.
Reacting to these two realities, I came up with this dish. Instead of soft-boiling the eggs, I poached them. We got these great egg poachers from Lamson & Goodnow, an amazing knife (and other thing) maker from Western MA. The poachers are easy to use and more importantly, easy to handled. To use you simply give the insides a quick rub with butter, add an egg and then lower into a simmering pan of water; cover and then cook for 5 minutes. I like to add a little paprika for flavor and color. For the salad I simply tossed the greens with some of the dressing. I then dished the salad, added an egg to each dish and then poured the remaining dressing on top of the egg.
Here is the recipe for the dressing:
Warm Miso, Lemon Dressing
- 1 tablespoon tahini
- 2 tablespoons sweet white miso
- 1 tablespoon fresh lemon juice
- 1/4 serrano chile, thinly sliced
- 1/4 cup water
- 1/4 cup cilantro leaves
- Combine the tahini, miso, lemon juice, serrano and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
- Allow the dressing to cool slightly before adding to the salad.