Spinach Miso Baked Eggs
Ottolenghi was the initial inspiration for this dish... but upon opening my refrigerator, I discovered I was short of a few key ingredients. Figuring spinach/miso pair well in Miso Soup, I’d deconstruct it into breakfast.
On top of that, I recently read that miso + eggs are a powerful combo for the morning-after-too-many-drinks reality. Miso delivers sodium, water and electrolytes, and because of the natural probiotics it can help soothe a queasy stomach. Weekend perfection.
Typically the darker the miso, the stronger the flavor (and potentially, saltier). Use white miso if you can, but you can use any color: just add a little at a time, tasting until you are happy with the seasoning. If your skillet isn’t oven proof you can cook the eggs over the stove top, by putting a lid on the pan after cracking the eggs, until egg-whites are a solid white and the yolk is still runny.
Watch the eggs when cooking, over the stove or in the oven: the eggs quickly go from perfect to over-done. If you over do it, don’t fret: cooked-through yolks give a nice mouthful feel to the dish.
250 gr / 10 oz / 10 cups spinach (1 large bunch)
1 medium white onion, chopped into small squares (~2 cups)
1 garlic clove, sliced thinly
½ teaspoon oregano
2 ½ teaspoons white miso paste (see above for different colors)
1 chile serrano, minced (and seeded if sensitive to heat)
1 teaspoon lemon juice (optional: more for serving)
1 tablespoon olive oil
crushed red pepper flakes, for serving
optional toppings (see note): crusty bread, squeeze of lemon, lemon zest, avocado, tahini, fresh herbs, cashew cream, coconut lime dressing, tostadas
Pre-heat oven to 300°F.
Heat olive oil in an oven-proof large skillet (9” minimum) until shimmery. Add onion and garlic and turn down heat to low. Cook, stirring often, until soft and translucent, about ~10 minutes. Add minced serrano and sautee for 30 more seconds.
Add spinach, miso paste, oregano and lemon. Cook until spinach is wilted and miso is completely dissolved. Taste, adjust seasoning. Make divots in the mix and carefully break 1 egg into each hollow, keeping yolks intact. Bake until egg whites are just set (don’t over cook!), 10-15 minutes.
Serve with a sprinkle of crushed red pepper flakes on top. See note for optional (and highly suggested) toppings.
Note: these eggs take well to toppings to cut the strong miso flavor. I topped mine with crushed red pepper flakes, a squeeze of fresh lemon, avocado and a drizzle of tahini (and it was fantastic). Greek yogurt (½ a cup drizzled with olive oil), sliced fresh tomato, fresh herbs and all the other toppings listed above will all work here!