Spring greens, miso and furikake baked eggs recipe

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.