Baked Eggs with Coconut Milk and Coriander

Ingredients for Baked Eggs with Coconut Milk and Coriander

• Virgin coconut or vegetable oil (for ramekins)

• 2 large eggs

• 2 tablespoons unsweetened coconut milk

• Kosher salt

• 1/2 cup coriander leaves with tender stems

• 1 teaspoon fresh lime juice

• 1 teaspoon green hot sauce

• Store-bought fried shallots (for serving)

How to make Baked Eggs with Coconut Milk and Coriander

Preheat oven to 149°C. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 tablespoon coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11–14 minutes; season with salt.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.