Baked Eggs with Coconut Milk and Cilantro

From the kitchen of Carly

Silky baked eggs swim in coconut milk, their yolks still soft and yielding. Fresh cilantro brightened with lime and heat sits on top, crispy shallots adding texture. It's breakfast that feels a little fancy, a little spicy, completely satisfying.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Virgin coconut or vegetable oil (for ramekins)
  • 12 large eggs
  • 12 tablespoons unsweetened coconut milk
  • 1Kosher salt
  • 11/2 cup cilantro leaves with tender stems
  • 11 teaspoon fresh lime juice
  • 11 teaspoon green hot sauce
  • 1Store-bought fried shallots (for serving)

Instructions

  1. Preheat oven to 300°F. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 Tbsp. coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11, 14 minutes; season with salt.

  2. Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.