Miso Corn With Poached Eggs

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   Use a hot cast iron skillet and crisp up bacon then remove from pan and let cool. Chop crispy bacon into small pieces. Cut corn off of the cobs and add to hot pan. Stir a few times to get a nice color on the corn let it brown in some spots. Add miso and cook 2-3 minutes until corn is well coated. Deglaze the pan with veggie stock and continue to reduce the stock down until almost absorbed and the corn has a nice glaze. Add the butter and toss to melt and coat corn. Serve corn with sliced fresh scallions and a soft poached egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.