Roasted Eggs with Cauliflower

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss cauliflower florets with 3 tablespoons of olive oil, minced garlic, salt, and pepper. Spread in a single layer on a large roasting pan.

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

2. 2

   Roast cauliflower for 15 minutes, stirring halfway through, until the edges begin to turn golden brown.

   Tip: The florets should have some charred spots for extra flavor.

3. 3

   Create four shallow wells in the cauliflower using the back of a spoon. Crack 2 eggs into each well, being careful not to break the yolks.

   Tip: If you prefer runny yolks, crack them just before the final baking stage.

4. 4

   Sprinkle the eggs with remaining salt, pepper, and red pepper flakes if using. Return to the oven and bake for 8-10 minutes until egg whites are set but yolks remain slightly runny.

   Tip: Check at 8 minutes; cooking times vary based on oven temperature.

5. 5

   While eggs bake, heat butter and remaining olive oil in a small skillet over medium heat. Add sage leaves and cook for 2-3 minutes until fragrant and slightly crispy.

   Tip: Watch carefully to prevent the butter from browning too much.

6. 6

   Remove the roasting pan from the oven and sprinkle Parmesan cheese over the eggs and cauliflower. Drizzle the warm sage butter over the entire dish.

   Tip: Strain out excess oil if the butter mixture is too oily before drizzling.

7. 7

   Garnish with fresh lemon zest and additional sage leaves. Serve immediately while the eggs are still warm.

   Tip: This dish is best enjoyed right from the oven when the eggs are still hot.