Roasted Eggs with Rocket

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Toast panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden, then set aside.

   Tip: Watch the breadcrumbs carefully as they brown quickly and can easily burn.

2. 2

   Mix 4 tablespoons of olive oil with minced garlic in a small bowl and let infuse for 5 minutes.

   Tip: This allows the garlic flavour to gently permeate the oil without cooking it.

3. 3

   Toss rocket with half the garlic oil, lemon juice, salt, and pepper. Divide between four serving plates or shallow bowls.

   Tip: Keep the rocket leaves as whole as possible for a more elegant presentation.

4. 4

   Heat butter and remaining 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add halved cherry tomatoes and sauté for 2 minutes.

   Tip: An oven-safe skillet with a metal handle will prevent burns when transferring to the oven.

5. 5

   Create four small wells in the tomato mixture and carefully crack an egg into each well. Season eggs with salt and pepper.

   Tip: Keep the yolk intact by cracking eggs into a small cup first, then sliding gently into the skillet.

6. 6

   Sprinkle the toasted breadcrumbs evenly over the eggs, then top with grated parmesan cheese.

   Tip: The breadcrumbs will become crispy while the eggs cook underneath, creating a pleasant texture contrast.

7. 7

   Transfer skillet to the oven and roast for 8-10 minutes until egg whites are set but yolks remain slightly runny.

   Tip: Check eggs at 8 minutes as cooking times vary by oven; you want a tender, jammy yolk.

8. 8

   Carefully remove skillet from oven and place directly onto rocket-lined plates. Serve immediately while warm.

   Tip: Use an oven mitt and place the hot skillet on a heat-safe surface to prevent accidents.