Roasted Eggs with Garlic

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Butter four individual ramekins or a shallow 9-inch baking dish generously.

   Tip: Using individual ramekins creates an elegant presentation for guests.

2. 2

   Melt 2 tablespoons of butter in a medium saucepan over medium-low heat. Add minced garlic and cook gently for 2-3 minutes until fragrant but not browned, stirring frequently.

   Tip: Low heat prevents the garlic from turning bitter.

3. 3

   Pour in the heavy cream and whole milk, stirring to combine. Heat until steaming but do not boil. Season with sea salt and black pepper to taste.

   Tip: Warming the cream mixture ensures even cooking of the eggs.

4. 4

   Divide the warm garlic cream between the prepared ramekins or pour into the baking dish. Carefully crack two eggs into each ramekin, keeping the yolks intact.

   Tip: Cold eggs against hot cream may cook unevenly; let eggs sit at room temperature for 10 minutes first.

5. 5

   Combine panko breadcrumbs, grated Parmesan, fresh thyme, and red pepper flakes in a small bowl. Dot the remaining 1 tablespoon of butter into small pieces over the eggs.

   Tip: Mix breadcrumbs just before using to keep them dry and crispy.

6. 6

   Sprinkle the breadcrumb mixture evenly over each ramekin, distributing it so the eggs are partially covered with topping.

   Tip: Leave the egg yolks slightly visible for a beautiful presentation.

7. 7

   Place ramekins on a baking sheet and roast in the preheated oven for 18-22 minutes, until the egg whites are set but yolks still jiggle slightly when gently shaken, and the breadcrumb topping is golden brown.

   Tip: Roasting times vary by oven; start checking at 18 minutes to avoid overcooked yolks.

8. 8

   Remove from oven and let rest for 2 minutes. Serve immediately while still hot, garnished with additional fresh thyme if desired.