Miso Butter on Poached Eggs and Green Beans

By polloazul

based on Pan-Roasted Asparagus with Poached Egg and Miso Butter recipe in Momofuku

Ingredients

• 1/2 1/2 1/2 cup shiro (white) miso
• 5 5 to tablespoons unsalted butter at room temperature, plus more to cook asparagus, green beans, or whatever vegetable you’re serving
• 2 2 2 teaspoons sherry vinegar
• 4 4 3 to 4 green beans, sauteed in butter for about 3 to 4 minutes

Preparation

Step 1

MAKE THE MISO BUTTER
Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.

TO SERVE THE MISO BUTTER
Heat 2 teaspoons sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. When the butter has loosened slightly — it should have a certain viscosity to it and should not be melted — remove the pan from the burner and put it in a warm spot.

Season cooked asparagus or green beans or whatever vegetable with a pinch of salt if needed. Smear a quarter of the warmed miso butter into a thickish puddle in the middle of each plate. Divide the vegetbles among the plates and top each with an egg. Finish each with a few turns of black pepper and serve at once. I also added some crushed chili. Just for the fiery hell of it.