Roasted Eggs with Fennel

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the fennel wedges dry with a paper towel to help them brown evenly.

   Tip: Drying the fennel is key to achieving a golden caramelized exterior.

2. 2

   Toss the fennel wedges with 2 tablespoons of olive oil, crushed fennel seeds, half the salt, and pepper. Spread them on a baking sheet in a single layer.

3. 3

   Roast the fennel for 15 minutes, then stir and push it to the sides of the baking sheet to make space in the center.

   Tip: The fennel should be starting to turn golden brown at this point.

4. 4

   Add the remaining tablespoon of olive oil to the center of the baking sheet and sauté the garlic slices directly on the hot pan for 30 seconds until fragrant.

5. 5

   Create two small wells in the fennel mixture using the back of a spoon. Crack 2 eggs into each well, keeping the yolks intact. Season the eggs with remaining salt and pepper.

   Tip: If you prefer fully cooked yolks, break them gently before baking.

6. 6

   Dot small pieces of butter around the eggs and place the thyme sprigs on top. Return to the oven for 8-10 minutes until the egg whites are set but yolks remain slightly runny.

   Tip: The cooking time depends on your oven and how runny you prefer your yolks.

7. 7

   Remove from the oven and sprinkle with fresh lemon zest. Serve immediately while the eggs are warm and the fennel is still caramelized.

   Tip: A squeeze of fresh lemon juice over the top adds brightness to balance the sweet fennel.