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Epicurious

Baked Eggs with Coconut Milk and Cilantro

Image may contain Bowl Vase Pottery Jar Plant Food Dish and Meal
Photo by Alex Lau

Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.

Recipe information

  • Yield

    2 servings

Ingredients

Virgin coconut or vegetable oil (for ramekins)
2 large eggs
2 tablespoons unsweetened coconut milk
Kosher salt
1/2 cup cilantro leaves with tender stems
1 teaspoon fresh lime juice
1 teaspoon green hot sauce
Store-bought fried shallots (for serving)

Preparation

  1. Step 1

    Preheat oven to 300°F. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 Tbsp. coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11–14 minutes; season with salt.

    Step 2

    Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.

TagsEggCoconut MilkCilantroHerbs & SpicesMainBreakfastBrunchVegetarianGluten FreeNut FreeDairy Free5 Ingredients or FewerEasyQuick30 Minutes or LessOne-Pot MealsRoastBon Appétit

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