Roasted Eggs with Parsnip

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the parsnips caramelize beautifully while the eggs cook gently.

2. 2

   Toss the parsnip batons with 2 tablespoons of olive oil, half the salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20 minutes until they begin to soften and turn golden.

   Tip: Arrange parsnips in one layer for even roasting and better caramelization.

3. 3

   While the parsnips roast, warm the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and toast for 1-2 minutes until fragrant and crispy, then set aside on paper towels.

   Tip: Watch the sage carefully to avoid burning—it goes from fragrant to burnt quickly.

4. 4

   After 20 minutes, push the roasted parsnips to the edges of the baking sheet, creating 8 small wells in the center. Carefully crack an egg into each well, keeping the yolks intact.

   Tip: Creating wells prevents eggs from rolling around the sheet during cooking.

5. 5

   Melt the butter in a small saucepan over medium heat, add the minced garlic and thyme, and cook for 1 minute until fragrant. Drizzle this brown butter mixture over the eggs and remaining parsnips.

   Tip: The nutty flavor of brown butter complements both the eggs and parsnips beautifully.

6. 6

   Sprinkle the remaining salt, black pepper, and parmesan cheese over the eggs. Return the baking sheet to the oven for 12-15 minutes until the egg whites are set but the yolks remain slightly runny.

   Tip: Bake until the whites are opaque but jiggle slightly when you gently shake the pan for jammy yolks.

7. 7

   Remove from the oven and sprinkle the crispy sage leaves and lemon zest over the top. Serve immediately while the eggs are still warm.

   Tip: Fresh lemon zest adds brightness that cuts through the richness of the butter and eggs.