Eggs Royale with Miso Hollandaise

Prepare the hollandaise base by combining the white wine vinegar, finely chopped shallots, dill sprigs, and a generous crack of black pepper in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5–6 minutes until the liquid has reduced by two-thirds. Set aside to cool. In a separate pan, melt the butter over low-medium heat until it sizzles and turns a light golden brown, then pour it into a small jug.

Create a double boiler by filling a saucepan one-third full with water and bringing it to a gentle simmer. Strain the cooled vinegar reduction through a sieve into a heatproof bowl. Add the egg yolks and white miso paste to the bowl, then place it over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the yolks thicken and lighten in color. Whisk in the double cream, then very slowly drizzle in the melted butter while whisking continuously until the sauce is thick and emulsified. Season with salt, cayenne pepper, and lemon juice, then keep at room temperature.

Preheat your grill to high. Place the split English muffins cut-side up under the grill and toast until golden brown and crisp. Remove from the heat and keep warm until ready to assemble.

To poach the eggs, add a splash of vinegar to the pan of simmering water. Carefully crack the eggs into individual ramekins, then slide them gently into the water. Poach for 2.5 minutes for room-temperature eggs or 3 minutes for eggs straight from the fridge. The whites should be set while the yolks remain runny. Use a slotted spoon to lift the eggs out and drain them briefly on kitchen paper, trimming any ragged edges if desired.