Roasted Eggs with Potato and Herb Crust

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss sliced potatoes with 2 tablespoons olive oil, salt, and pepper, then spread evenly on a baking sheet.

   Tip: Try to keep potato slices uniform in thickness for even cooking.

2. 2

   Roast potatoes for 20 minutes until they begin to soften and edges turn golden brown.

3. 3

   While potatoes roast, heat remaining 2 tablespoons olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant and translucent, about 3 minutes. Stir in fresh thyme and remove from heat.

   Tip: This aromatic mixture adds depth to your dish without overwhelming the delicate eggs.

4. 4

   In a small bowl, combine panko breadcrumbs, parmesan cheese, and 1 tablespoon melted butter. Mix until crumbs are moistened and clumpy.

5. 5

   Remove potatoes from oven. Using the back of a spoon, create 8 small indentations across the potato layer, spacing them evenly.

   Tip: Make each indent slightly larger than an egg to contain the yolk while roasting.

6. 6

   Distribute the sautéed onion mixture across the potato base, then crack one egg into each indent. Season eggs with a pinch of salt and pepper.

   Tip: Crack eggs gently to keep yolks intact for beautiful presentation.

7. 7

   Sprinkle the buttered breadcrumb mixture generously over and around the eggs. Return to oven and bake for 12-15 minutes until eggs reach desired doneness—12 minutes for runny yolks, 15 minutes for fully set.

   Tip: Watch closely during the final minutes to achieve your preferred egg consistency.

8. 8

   Remove from oven and let cool for 2 minutes. Garnish with additional fresh thyme if desired, then serve directly from the baking sheet.

   Tip: This dish is best enjoyed warm and fresh from the oven.