Roasted Eggs with Pea
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels fancy enough for guests. Roasted eggs with peas is such a comforting dish, with creamy, tender eggs nestled into a buttery pea sauce and topped with a golden breadcrumb crust. The peas are packed with fiber and plant based protein, so you're getting real nutrition alongside pure comfort. What I love most is how simple it is to pull together from pantry staples, yet it tastes like you spent hours in the kitchen. It's the kind of meal that makes you feel good about cooking.
Ella x
Ingredients
- 8large eggs
- 473 mlfrozen peas
- 3 tablespoonsbutter(divided)
- 2shallots(minced)
- 2 teaspoonsfresh thyme(chopped)
- 237 mlheavy cream
- 237 mlvegetable broth
- 237 mlpanko breadcrumbs
- 237 mlparmesan cheese(grated)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonfresh lemon zest
Detail level
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil and gently lower 8 eggs into the water. Cook for 6 minutes to achieve soft-boiled eggs with runny centers, then transfer to an ice bath and cool completely. Once cooled, carefully peel the eggs and set aside.
Tip: Soft-boiling ensures creamy centers that will complement the pea sauce beautifully.
- 2
Melt 1 tablespoon of butter in a large oven-safe skillet over medium heat. Add minced shallots and garlic, sautéing for 2-3 minutes until fragrant and softened.
Tip: Use medium heat to prevent the shallots from browning too quickly.
- 3
Add the frozen peas to the skillet, stirring occasionally for 3 minutes until heated through. Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer.
Tip: Frozen peas thaw quickly in the warm liquid—no need to thaw them beforehand.
- 4
Stir in the fresh thyme, lemon zest, sea salt, and black pepper. Taste and adjust seasonings as needed. Simmer for 2 minutes to meld the flavors together.
Tip: The lemon zest brightens the earthy peas without overpowering the dish.
- 5
Gently nestle the peeled soft-boiled eggs into the pea sauce, arranging them evenly throughout the skillet. Pour any accumulated sauce over the eggs.
Tip: Handle the eggs gently to avoid breaking them during arrangement.
- 6
In a small bowl, combine panko breadcrumbs, grated parmesan, and the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the eggs and pea sauce.
Tip: The butter will help the breadcrumbs toast beautifully in the oven.
- 7
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the breadcrumb topping is golden brown and crispy.
Tip: Watch carefully in the final minutes to ensure the topping doesn't burn.
- 8
Remove from the oven and let rest for 2 minutes. Garnish with additional fresh thyme and a sprinkle of lemon zest before serving directly from the skillet.
Tip: Serving family-style in the skillet adds elegance and keeps the dish warm longer.
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