Roasted Eggs with Daikon

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the daikon slices dry with paper towels to ensure they roast evenly.

   Tip: Dry daikon helps achieve better caramelization and prevents steaming in the oven.

2. 2

   Arrange daikon slices on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with half the salt and pepper, and toss gently. Spread in a single layer and roast for 15 minutes.

   Tip: Space the daikon rounds apart so they don't overlap for even cooking.

3. 3

   While the daikon roasts, warm the remaining 2 tablespoons olive oil in a small pan over medium-low heat. Add minced garlic and ginger, stirring constantly for 2-3 minutes until fragrant.

   Tip: Don't let the garlic brown; you want it to infuse the oil gently.

4. 4

   Remove the pan from heat and stir in soy sauce, sesame oil, and red chili flakes. Set the flavored oil aside.

   Tip: This aromatic oil can be made ahead and warmed gently before serving.

5. 5

   After 15 minutes, remove the baking sheet from the oven and create small wells in the center of each daikon slice. Crack one egg into each well and season with remaining salt and pepper.

   Tip: If the daikon pieces are thin, you may need to overlap two pieces to create a stable well for the egg.

6. 6

   Return the baking sheet to the oven and roast for another 12-15 minutes, until the egg whites are set but the yolks remain slightly runny.

   Tip: Check at 12 minutes for your preferred egg doneness; daikon should be tender and slightly caramelized at the edges.

7. 7

   Drizzle the garlic-ginger oil over the roasted eggs and daikon, then garnish generously with chopped green onions and sesame seeds.

   Tip: The warm oil will enhance the flavors; serve immediately for best texture.