Spring greens, miso and furikake baked eggs

This Japanese-inspired baked egg recipe can be enjoyed as a warming breakfast or light lunch.

📝 Ingredients

• 1 bunch broccolini (200gm), trimmed, halved lengthways
• 4 asparagus, trimmed
• 80 gm each podded and peeled broad beans and podded peas (see note)
• 1 tbsp sesame oil, plus extra to serve
• 2 tsp grated fresh ginger
• 2 garlic cloves, sliced thinly
• 2 spring onions, sliced thinly
• 60 gm (1/4 cup) Shiro (white) miso paste
• 1 tbsp mirin
• 80 gm baby spinach leaves
• 2 eggs
• Furikake seasoning (see note)

👨‍🍳 Instructions

1. 11: Preheat oven to 220°C. Cook broccolini, asparagus, peas and broad beans in a saucepan of boiling salted water until just tender but still crisp (1-2 minutes). Drain and refresh under cold running water.
2. 22: Heat sesame oil in a large ovenproof frying pan over medium-high heat. Cook ginger, garlic and spring onion, stirring occasionally, until soft (2 minutes). Combine, miso, mirin and 80ml (⅓ cup) water in a bowl. Add to pan and stir to combine. Add spinach leaves and cook until wilted (30 seconds).
3. 33: Stir in cooked broccolini, asparagus, peas and broad beans. Using the back of a spoon, make 2 equally spaced indents in the vegetable mixture. Crack eggs into hollows, then sprinkle with furikake seasoning. Bake until eggs are just set (6-8 minutes).
4. 44: Scatter baked eggs with extra furikake seasoning and drizzle with sesame oil.