If you don’t have a pack of miso in the house…
It’s time to change that.
You won’t regret it.
You’ll find yourself day dreaming of different ways to use this lemony miso sauce. With chicken. With fish. With roast veggies. With eggs.
It’s definitely worth including a new ingredient in your pantry.
These baked eggs are one of my favourite things to eat.
You won’t believe that they’re actually a pantry recipe.
Which is great news because you can make sure you already have these 5 ingredients in the house – so heavenly Japanse inspired eggs are only a few minutes away.
Oh and you’re looking for ‘Shiro’ miso – but any miso will be fine.
As I get older I’m actually enjoying my eggs more on the cooked through side. So feel free to reduce the cooking time if you prefer runny yolks.
But don’t worry I won’t be turning into my Dad and ordering my steak well done any time soon.
Lemony Miso Baked Eggs
Lemony Miso Baked Eggs
- 250 g frozen spinach
- 1 teaspoon white miso paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 3-4 eggs
- sesame seeds or schichimi togarashi optional
Turn your oven to 250C (480F). Drizzle a little oil in a 20cm (8in) oven proof frying pan or other oven proof dish.
Place the frozen spinach in the pan and cook for 5 minutes.
Meanwhile mix miso, lemon juice and olive oil in a small bowl.
When the spinach is mostly defrosted, make 3-4 little indents in the the spinach with the back of a spoon. Crack an egg into each crater. Drizzle with the sauce.
Pop the pan back in the oven for another 8-10 minutes or until the eggs are cooked to your liking.
Serve hot eggs with the sesame seeds or togarashi (if using) sprinkled over.
Variations & Substitutions for Lemony Miso Baked Eggs
different flavour bombs – if you don’t have any sesame seeds or togarashi try shredded nori (seaweed) sheets or seaweed snacks, furikake, sriracha, other hot sauce, roast almonds, roast pinenuts, roast sunflower seeds, roast walnuts, pickled sushi ginger, grated fresh ginger, pickled onion, cucumber pickles.
plan-B (pantry) – this is a pantry recipe! Hooray!
short on time – if you have the spinach defrosted ahead you can skip that step.
different protein – cooked chickpeas, tofu (double the sauce), chicken thigh or breast fillets (may need longer to cook through), salmon, sausages.
no miso – use soy sauce, fish sauce or just season the lemon and olive oil with salt.
more substantial (carb lovers) – hot toast or steamed rice.
more substantial (low carb) – more eggs, avocado, roast walnuts.
different vegetables – frozen veggie rice, frozen kale or other greens, frozen broccoli (will take longer to cook).
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months.
white miso paste – unopened paste keeps in the pantry for months, once open needs to be refrigerated and will last for months.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
olive oil / sesame seeds / schichimi togarashi – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Problem Solving Guide
bland – more salt! More miso sauce. Or add in a flavour bomb.
too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help. Or make some extra sauce and use that to moisten.
no oven – cook on the stove top on a medium heat. Just cover the pan and be patient for the tops of the eggs to set.
sticking to the pan – next time be more generous with the oil or line your pan with baking paper. For now remove from the heat and stirring in a splash of water will help it release.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Yes! Just cook as per the recipe but keep the sesame seeds / togarashi separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Simple Recipes like Lemony Miso Baked Eggs
- Easy Eggs & Rice
- Lemony Easy Eggs
- Spanish Frittata
- Fried Eggs with Smashed Avo & Togarashi
- Miso Satay Eggs