Roasted Eggs with Celery

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a large oven-safe skillet, warm olive oil over medium-high heat.

   Tip: Use a cast iron or stainless steel skillet that can handle direct oven heat.

2. 2

   Add the sliced shallots to the hot oil and sauté for 3-4 minutes until they begin to soften and turn golden.

   Tip: Stir occasionally to ensure even browning without burning.

3. 3

   Add the celery pieces and minced garlic, then cook for 5 minutes, stirring frequently. The vegetables should be lightly caramelized.

   Tip: Don't rush this step—the caramelization develops deeper flavor.

4. 4

   Pour in the vegetable broth and sprinkle the thyme, sea salt, and black pepper over the vegetables. Stir well and let simmer for 3 minutes.

   Tip: The broth helps soften the celery while creating a flavorful base.

5. 5

   Create 8 small wells in the vegetable mixture using the back of a spoon. Carefully crack an egg into each well, keeping the yolks intact.

   Tip: Spacing the eggs evenly ensures they cook at the same rate.

6. 6

   Dot the top of the eggs with small pieces of butter, then transfer the skillet to the preheated oven.

   Tip: The butter will melt and create a rich, golden sauce.

7. 7

   Roast for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny. The exact time depends on your oven and egg size.

   Tip: Check the eggs at 12 minutes—you want them just set for the best creamy texture.

8. 8

   Remove from the oven and garnish with fresh lemon zest and chopped parsley. Serve immediately while warm.

   Tip: The lemon zest adds a bright, fresh finish to the rich, roasted flavors.