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Baked eggs with spinach in miso broth, topped with furikake seasoning.

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.
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Prep Time 5 minutes
Cook Time 4 minutes
Course Breakfast
Cuisine Japanese
Servings 1
Calories 216 kcal

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.
Keyword anti-inflammatory breakfast, baked eggs with spinach, dairy-free egg recipe, miso eggs, miso ginger eggs, one pan eggs, That Health Cook