Roasted Eggs with Beetroot

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss beetroot cubes with 2 tablespoons of olive oil, minced garlic, sea salt, and black pepper. Spread on a baking sheet and roast for 20 minutes.

   Tip: Cut beetroots into uniform sizes so they cook evenly.

2. 2

   While beetroots roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced red onion and sauté until softened and golden, about 8 minutes. Drizzle with balsamic vinegar and honey, stirring to combine. Remove from heat.

   Tip: The caramelized onions add sweetness that complements the earthy beetroot.

3. 3

   Remove beetroots from oven and stir in the caramelized onion mixture and fresh thyme sprigs. Create 8 small wells in the beetroot mixture using the back of a spoon.

   Tip: Make the wells large enough to hold an egg without it rolling out.

4. 4

   Crack one egg into each well, trying to keep the yolk intact. Season eggs lightly with salt and pepper. Return to oven and bake for 12-15 minutes until whites are set but yolks remain slightly runny.

   Tip: For firmer yolks, bake for the full 15 minutes; for runny yolks, remove at 12 minutes.

5. 5

   While eggs cook, heat remaining 1 tablespoon of olive oil in a small pan over medium-high heat. Add sage leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and drain on paper towels.

   Tip: Watch the sage carefully to prevent burning.

6. 6

   Remove the roasted eggs from the oven and scatter crispy sage leaves and crumbled goat cheese over the top. Serve immediately while warm.

   Tip: The warm beetroots will soften the goat cheese slightly, creating a creamy texture.