Baked Eggs with Coconut Milk and Cilantro
A delicate breakfast dish featuring eggs baked in creamy coconut milk, topped with fresh cilantro, lime juice, and crispy shallots for a Thai-inspired morning meal.
2 servings
17 min
Ingredients
- •1 tablespoon Virgin coconut or vegetable oil
- •2 whole large eggs
- •2 tablespoons unsweetened coconut milk
- •¼ teaspoon Kosher salt
- •½ cup cilantro leaves with tender stems
- •1 teaspoon fresh lime juice
- •1 teaspoon green hot sauce
- •2 tablespoons fried shallots
Cooking 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.
14 min
- 2.
Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.
3 min
