Roasted Eggs with Radish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the halved radishes with 2 tablespoons of butter, olive oil, thyme sprigs, smashed garlic, salt, and pepper in a large roasting pan.

   Tip: Don't skip the smashed garlic - it infuses the entire dish with wonderful flavor.

2. 2

   Roast the radishes for 12-15 minutes, stirring halfway through, until they develop golden-brown caramelized edges and become tender when pierced with a fork.

   Tip: The radishes should be slightly charred at the edges for the best caramelized flavor.

3. 3

   Create 8 small wells among the roasted radishes in the pan, spacing them evenly. Crack one egg into each well.

   Tip: If your eggs are large, you may need to use a second roasting pan to avoid overcrowding.

4. 4

   Return the pan to the oven and bake for 8-10 minutes until the egg whites are just set but the yolks remain runny, or adjust cooking time based on your preference.

   Tip: The eggs will continue cooking slightly after removal from the oven due to residual heat.

5. 5

   While the eggs cook, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and releases a nutty aroma, about 3-4 minutes.

   Tip: Watch the butter carefully - it can burn quickly once it turns brown.

6. 6

   Remove the roasting pan from the oven and drizzle the brown butter over the eggs and radishes. Scatter fresh chives and lemon zest over the top.

   Tip: The lemon zest brightens the rich, buttery flavors beautifully.

7. 7

   Serve immediately while the eggs are warm and the yolks are still runny, family-style or divided onto individual plates.