Miso-Ginger Baked Eggs with Spinach (Dairy-Free, Anti-Inflammatory)
If you’re looking for a quick, cozy dish that feels nourishing and a little fancy, these Miso-Ginger Baked Eggs with Spinach are about to become your new go-to.
They’re the kind of dish that tastes like comfort food but still ticks all the wellness boxes — loaded with greens, rich in umami, and topped with a perfectly jammy egg. All you need is one pan, 10 minutes, and a sprinkle of furikake to finish.
Why You’ll Love This Recipe
Packed with umami – salty, savoury, and satisfying
Anti-inflammatory ingredients like miso, ginger, and leafy greens
Naturally dairy-free and low in refined carbs
Quick & easy – one pan and under 15 minutes
Versatile – perfect for breakfast, brunch, or a light dinner
Miso-Ginger Baked Eggs with Spinach (Dairy-Free, Anti-Inflammatory)
Whether you’re starting your day with something nourishing or winding down with a calming dinner, this recipe delivers both flavour and function in every bite.
Ingredients
- 2 eggs
- 2 cups fresh spinach
- 1 tbsp white miso paste
- 1 tsp fresh ginger
- 1 tsp tamari
- 1/3 cup water
- Furikake or toasted sesame to serve
Instructions
Mix the sauce
- Whisk together miso, ginger, tamari and water.
Add to skillet
- Add sauce to skillet on low heat.
- Add spinach and stir until wilted (1 – 2 minutes)
- Create two small wells in the spinach and gently crack in the eggs.
Cover and simmer
- Cover with a lid and cook for 5–6 minutes, or until the whites are just set and the yolks are still runny.
Season and serve
- Sprinkle with furikake and serve immediately with your favourite toast or a side of rice.