Serves
4
INGREDIENTS
- 2 English muffins roughly chopped
- 8 large eggs
- 1/2 cup yogurt
- 1 tbsp white miso powder or paste
- 3 tbsp extra-virgin olive oil
- 1 tbsp rice wine vinegar
- Pinch of white sugar
- 1 fresh lemon juiced
- TT Kosher salt and pepper
- 4 cups baby spinach
- 1 cup pancetta cooked
- Small bunch fresh chives
METHOD
- Preheat the oven to 350F. On a baking sheet place chopped English muffins and toast for 5-7 mins or until golden brown.
- At the same time, bring a large pot of water to a boil. Add the eggs one at a time. Poach over low heat until the whites are set and the yolks are runny, 3-4 minutes total. Using a slotted spoon, remove the poached eggs to a plate.
- In a large mixing bowl, whisk the yogurt, miso, olive oil, rice wine vinegar, sugar, lemon juice, salt and pepper. Add the baby spinach and croutons and mix well.
- Serve on a large platter and top with the poached eggs, pancetta and chives! Enjoy.
