Roasted Eggs with Broccoli

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: A hotter oven creates crispier broccoli edges.

2. 2

   Toss the broccoli florets with 3 tablespoons of olive oil, minced garlic, salt, and pepper. Spread evenly on the prepared baking sheet.

   Tip: Don't overcrowd the pan; use two sheets if needed for better roasting.

3. 3

   Roast the broccoli for 12-15 minutes until the florets turn golden brown and the stems become tender.

   Tip: Stir halfway through cooking for even browning.

4. 4

   Remove the baking sheet from the oven and create 8 small wells among the broccoli using the back of a spoon.

5. 5

   Crack one egg into each well, being careful not to break the yolks. Scatter the sliced red onion and cherry tomato halves around the eggs.

   Tip: For runny yolks, keep eggs whole; for firmer yolks, gently stir them into the vegetables.

6. 6

   Drizzle the remaining 1 tablespoon of olive oil over the eggs and vegetables. Season with additional salt, pepper, and sprinkle thyme over everything.

7. 7

   Return to the oven and bake for 10-12 minutes until the egg whites are set but yolks remain slightly runny, or longer if you prefer fully cooked eggs.

   Tip: Watch carefully in the final minutes to achieve your desired egg consistency.

8. 8

   Remove from oven and immediately drizzle with fresh lemon juice. Top with grated parmesan cheese and serve while still hot.

   Tip: The lemon adds brightness that perfectly complements the roasted vegetables and rich eggs.