Roasted Eggs with Carrot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to finish. Roasted eggs with carrot is simple enough for a busy Tuesday but elegant enough to serve to guests. The carrots are naturally sweet and packed with beta carotene, which is great for your eyes, and they become wonderfully tender and caramelized in the oven. There's something so satisfying about cracking into a perfectly roasted egg nestled among golden vegetables and crispy breadcrumbs. Best of all, you probably have most of these ingredients in your kitchen already, making this an affordable and fuss free meal that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 8large eggs
- 4carrots(peeled and cut into thin batons)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or fresh)
- 3 tablespoonspanko breadcrumbs
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsparmesan cheese(grated)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the eggs cook evenly while the carrots caramelize beautifully.
- 2
Toss the carrot batons with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
Tip: Don't crowd the pan; give carrots space for better roasting.
- 3
Roast the carrots for 12-15 minutes, stirring halfway through, until they begin to soften and develop golden edges.
- 4
While carrots roast, heat 1 tablespoon of butter with remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add panko breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden. Remove and set aside.
Tip: Watch the breadcrumbs closely to prevent burning.
- 5
Remove the carrot sheet from the oven and create 8 small wells among the carrots using the back of a spoon.
Tip: Space the wells evenly for consistent cooking.
- 6
Crack one egg into each well, being careful not to break the yolks. Season eggs lightly with salt and pepper. Dot with remaining butter.
Tip: Room temperature eggs cook more gently than cold ones.
- 7
Return the baking sheet to the oven and bake for 8-10 minutes, until the egg whites are set but yolks remain slightly runny, or adjust to your preference.
Tip: For firmer yolks, add 2-3 more minutes of cooking time.
- 8
Remove from oven and sprinkle toasted breadcrumbs and grated parmesan over the eggs and carrots. Garnish generously with fresh parsley.
- 9
Serve immediately while warm, with crusty bread or toast on the side.
Tip: This dish is best enjoyed fresh from the oven.
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