Roasted Eggs with Green Beans and Garlic Breadcrumbs

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the trimmed green beans with 2 tablespoons of olive oil, salt, and pepper, then spread them evenly across a large baking sheet.

   Tip: Pat the green beans dry before tossing to help them roast evenly and become crispy.

2. 2

   Roast the green beans for 8 minutes until they begin to soften and lightly char at the edges.

3. 3

   While the beans roast, combine the minced garlic, panko breadcrumbs, thyme, parmesan cheese, and red pepper flakes in a small bowl. Drizzle with the remaining 2 tablespoons of olive oil and mix until the breadcrumbs are evenly coated.

   Tip: Make the breadcrumb mixture ahead of time for faster assembly.

4. 4

   Remove the partially roasted green beans from the oven and create 8 small wells or spaces among them where you'll nestle the eggs.

   Tip: Use the back of a spoon to gently push the beans aside and create shallow pockets.

5. 5

   Carefully crack one egg into each well, being gentle to keep the yolks intact. Season the eggs lightly with salt and pepper.

   Tip: If you prefer softer eggs, crack them closer to the end; for firmer yolks, crack them now.

6. 6

   Sprinkle the garlic breadcrumb mixture generously over the eggs and between the green beans, distributing it evenly across the pan.

7. 7

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

   Tip: Check at 12 minutes if you prefer firmer yolks; add an extra minute or two if needed.

8. 8

   Remove from the oven and drizzle the entire dish with fresh lemon juice just before serving to brighten the flavors.

   Tip: Serve immediately while the eggs are warm and the breadcrumbs are still crispy.