A pair of golden chive scallion pancakes kissed by sun at the bottom of the plate, crowning with soft delicate cloud-like poached eggs. The egg yolks are just waiting to be pierced, seeping molten gold. A generous drizzle of the creamy miso hollandaise sauce engulfs the eggs, with chive specks and hints of orange roe.

Fusion Miso Eggs Benedict with Chive Scallion Pancakes

Name: Fusion Miso Eggs Benedict with Chive Scallion Pancakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 3 tablespoons Chives finely chopped; 2 Scallions chopped; 1 cup All purpose flour; 1/2 cup Water boiled; 4 Eggs; 2 tablespoons Miso paste; 1/2 cup Butter melted; 2 teaspoons Lemon juice; 2 tablespoons Trout roe; 2 tablespoons Sesame oil; to taste Salt and pepper

Poached eggs on chive scallion pancakes with miso hollandaise.

Category Brunch

Prep 35 minutes

Cook 20 minutes

Style Fusion

Technique Kneading

Diet Friendly Pescatarian

Daily recipe · December 27, 2025

A little about this dish

This recipe puts a surprising spin on a classic brunch staple, eggs benedict, blending Asian flavors with American-style breakfast elements. The star of this dish, chives, lend the dish a fresh oniony note, and the light yet rich miso hollandaise sauce creates an unforgettable brunch experience.

Ingredients (for 2)

Chives — 3 tablespoons — finely chopped
Scallions — 2 — chopped
All purpose flour — 1 cup
Water — 1/2 cup — boiled
Eggs — 4
Miso paste — 2 tablespoons
Butter — 1/2 cup — melted
Lemon juice — 2 teaspoons
Trout roe — 2 tablespoons
Sesame oil — 2 tablespoons
Salt and pepper — to taste

Preparation

Step 1 — 🍚🥣💧

Stir together 1 cup of all-purpose flour, 3 tablespoons of finely chopped chives, and 2 chopped scallions. Pour in 1/2 cup of boiled water and mix until a rough dough forms.
Step 2 — 🍞⏰🍳

Knead the dough until smooth on a floured surface. Let it rest for 30 minutes. Divide the dough into two equal parts and roll into flat pancakes. In a pan, heat 2 tablespoons of sesame oil and fry each pancake until golden. Set aside when done.
Step 3 — 🥚🧈🥄

In a heatproof bowl, whisk together 4 egg yolks, 2 tablespoons of miso paste, and 2 teaspoons of lemon juice. While whisking, add 1/2 cup of melted butter gradually. Keep going until the mixture thickens. Season with salt and pepper to taste.
Step 4 — 🍳🥞🥢

Poach the 4 eggs in simmering water then place on top of the pancakes. Smother each egg with the miso hollandaise. Garnish with extra chives and a sprinkle of 2 tablespoons of trout roe. Serve immediately.

A final fox tip

This recipe is a testament to the idea that fusion food doesn't have to be confusing or over-the-top, simply combining the right elements of different cuisines can lead to something spectacular. Even more fun? Set up a DIY toppings station and let guests garnish their own eggs benedict!