Roasted Eggs with Fennel
Prep
15 mins
Cook
25 mins
Servings
2
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and looks far more impressive than the effort required. Roasted eggs with fennel is a simple yet elegant dish that combines tender, caramelized fennel with perfectly cooked eggs. Fennel is wonderfully low in calories while being packed with fiber, which supports healthy digestion. The anise like flavor becomes naturally sweet when roasted, and the whole thing costs just a few dollars to make. I love how the garlic and thyme infuse everything with warmth, while a hint of lemon zest brightens it all up at the end.
Ella x
Ingredients
- 2 mediumfennel bulbs(halved lengthwise, core removed, sliced into wedges)
- 4eggs(large)
- 3 tablespoonsolive oil
- 3garlic cloves(thinly sliced)
- 2 sprigsfresh thyme
- ½ teaspoonfennel seeds(crushed)
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ½ teaspoonlemon zest
- 1 tablespoonbutter
Detail level
Instructions
- 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
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
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
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
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
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
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.
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