Roasted Eggs with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted eggs with lotus root dish is one of my favorite weeknight dinners because it comes together in just under an hour with minimal fuss. The lotus root adds such a delicate, slightly sweet flavor and wonderful crispy texture, plus it's packed with fiber and vitamin C to keep you feeling great. What I love most is how forgiving this recipe is, letting you work with what you have in your pantry while still tasting impressively restaurant quality. The savory garlic and ginger combine beautifully with a touch of honey and sesame oil, creating layers of flavor that make simple roasted eggs feel like something truly special.
Ella x
Ingredients
- ½ kglotus root(peeled and sliced 1/4 inch thick)
- 8eggs(room temperature)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- 3green onions(chopped, for garnish)
- 1 tablespoonsesame seeds(white or black, for garnish)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss the sliced lotus root with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and crispy at the edges.
Tip: Don't overcrowd the pan to ensure the lotus root becomes crispy rather than steamed.
- 2
While the lotus root roasts, prepare the glaze by whisking together soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set aside.
Tip: The glaze can be made up to 1 hour ahead of time.
- 3
When the lotus root has about 10 minutes remaining, heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant.
Tip: Be careful not to burn the garlic, as it will become bitter.
- 4
Carefully crack all 8 eggs into the skillet with the garlic mixture, spacing them evenly. Season with a pinch of salt and pepper.
Tip: For runnier yolks, cook just until the whites set; for firmer yolks, cover the skillet and cook longer.
- 5
Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the egg whites are set but yolks remain slightly jiggly.
Tip: Oven temperatures vary, so check at 8 minutes to avoid overcooking.
- 6
Remove both the roasted lotus root and the eggs from the oven. Pour the prepared glaze over the eggs in the skillet, tilting to distribute evenly.
- 7
Arrange the roasted lotus root slices around the eggs on a serving platter or directly from the skillet. Drizzle any extra glaze from the pan over the lotus root and eggs.
Tip: For a more elegant presentation, arrange the lotus root first, then nest the eggs on top.
- 8
Garnish generously with chopped green onions and sesame seeds. Serve immediately while the eggs are still warm and the lotus root is crispy.
Tip: This dish is best enjoyed fresh from the oven, but can be kept warm in a 200°F oven for up to 15 minutes.
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