Step 1

Blend the softened butter and red miso in a food processor until smooth.

Step 2

Add in the lime zest, lime juice, and tarragon leaves. Pulse again until incorporated.

Step 3

Fill a small saucepan with water and bring to a gentle simmer. Add in the white vinegar.

Step 4

Working in batches (I like to go one by one, but you could also do about 2-4 at a time), poach the eggs by creating a “vortex” in the water with a fork and gently cracking the egg right into the center. Maintain the water at a simmer while you poach the egg for about 4 minutes for a runny yolk.

Step 5

Use a slotted spoon to gently transfer the egg to a plate lined with paper towels. Season the egg with a pinch of salt. Repeat until all of the eggs have been poached.

Step 6

Meanwhile, heat a cast-iron skillet over medium heat.

Step 7

Add in a splash of oil, just enough to coat the bottom of the skillet. Toast the bread until golden and crisp on each side.

Step 8

Spread the miso butter onto each piece of toast. Top with the microgreens, poached eggs, and toasted sesame seeds.