James Moffatt
This version of baked eggs leans into the freshness of spring with broccolini, asparagus, broad beans and peas folded through a savoury white miso base. Finished with a scattering of furikake — the Japanese seasoning blend of seaweed, sesame seeds and umami-rich seasonings — the dish gains savoury crunch and a subtle oceanic note. Serve straight from the oven with crusty bread for a weekend breakfast or quick lunch.
Ingredients
Method
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.
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 (â…“ cup) water in a bowl. Add to pan and stir to combine. Add spinach leaves and cook until wilted (30 seconds).
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).
Scatter baked eggs with extra furikake seasoning and drizzle with sesame oil.
Serve with your favourite fresh bread and top with fresh herbs.
If fresh peas and broad beans are unavailable, substitute frozen. Furikake seasoning is available from select supermarkets and Japanese or Asian grocers.
Note
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