Miso Eggs with Brown Butter Chilli Crisp

This is miso eggs with brown butter chilli crisp. 120c is a special number for this recipe:

• Butter becomes nutty brown

• Shallots and Garlic become crispy

• Dried Chilli powder blooms and releases its natural flavour

So I thought why not make crispy shallots and garlic in butter? Then use this shallot-y garlicky brown butta to make the chilli butter. It goes perfectly with miso scrambled eggs but you could also make a really indulgent pasta dish

This recipe is inspired by one of the fav brekkies I ate in Bali from Sensorium, the restaurant is fab and if you’re heading to Bali deffo go. I would say the queue starts early so arrive at 9 am OR be prepared to put your name down and come back in 2 hours.

For the eggs, I’m making miso eggs and dicing the butter in at the beginning so it slowly melts and incorporates into the butter. The result is super creamy eggs.

Toppings the sourdough is loaded with miso eggs, brown butter chilli crisp, sweetened ferm black beans, silken tofu, pork floss and chives.

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Serves: 2

Difficulty: Easy

Cook Time: 30-45 Mins

Ingredients

Brown Butter Chilli Crisp

1 block butter (250g - don’t worry it’s going to make a lot)

2 Shallots, finely sliced

4 garlic cloves, finely sliced

1 cinnamon stick (optional)

2 star anise (optional)

1 1/2 tbsp powdered chilli (like gochugaru, Spice Master)

1 tbsp chilli flakes

1 tbsp sesame seeds

1/4 inch piece ginger, finely chopped

1 tbsp tomato paste

1 tbsp light soy sauce

1 tbsp balsamic vinegar

Miso Eggs

4 Eggs

1/2 tbsp miso

30g butter, cold and cubed

1 tbsp creme fraiche (or other thick cream)

Garnish

2 thick slices of sourdough toast

Fermented Black Beans, sweetened with sugar; or Lao Ga Ma (DarkHorse)

Pickled cucumber or capers; Tarty

Silken tofu, 1/4 block cubed and coated in hot water

Pork floss (optional)

Chives (optional)

Method

1. Add the butter to a pan and add in the shallots, garlic, cinnamon and star anise over medium heat. Stir until the shallots are crispy and the butter is nut brown approx 120c.

2. Add the chilli powder, flakes, sesame seeds, ginger to a heat proof dish and strain over the butter into the dish. Then drain the shallots and garlic or kitchen paper until dried and crispy. Remove the star anise and cinnamon.

3. Add in the tomato paste, soy sauce and balsamic vinegar and stir through.

4. Add back through the crispy shallots and garlic.

5. Make the eggs, add miso to a bowl with a splash of hot water and whisk. Add in the eggs and whisk together, don’t add salt the miso is adding savouriness and salt. Add the butter cubes and stir together.

6. Over a medium heat in a non-stick pan add in the eggs and slowly cook so that that butter melts and emulsifies. Finish with creme fraiche and stir until thick and creamy.

7. Over toasted sourdough add the eggs, cubes of silken tofu, sweetened fermented black beans, pickled cucumbers, pork floss and chives.

8. Enjoy! I hope you enjoyed this recipe. If you made it I would love to see photos of your results and any feedback. Ping me an email or DM me on socials. Philli xxx