Roasted Eggs with Carrot

Instructions

1. 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. 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. 3

   Roast the carrots for 12-15 minutes, stirring halfway through, until they begin to soften and develop golden edges.

4. 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. 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. 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. 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. 8

   Remove from oven and sprinkle toasted breadcrumbs and grated parmesan over the eggs and carrots. Garnish generously with fresh parsley.

9. 9

   Serve immediately while warm, with crusty bread or toast on the side.

   Tip: This dish is best enjoyed fresh from the oven.