Baked eggs with coconut milk and cilantro recipe

Ingredients for Baked eggs with coconut milk and cilantro

• Virgin coconut oil or vegetable oil, for greasing ramekins

• 2 large eggs

• 30 ml unsweetened coconut milk

• kosher salt

• 15 g coriander leaves with tender stems

• 5 ml fresh lime juice

• 5 ml green hot sauce

• store-bought fried shallots, for serving

How to make Baked eggs with coconut milk and cilantro

1. Preheat the oven to 150°C (fan) or 160°C (conventional).

2. Grease 2 small ramekins or other ovenproof dishes with oil.

3. Crack 1 large egg into each ramekin and add 1 tablespoon of coconut milk.

4. Place the ramekins on a rimmed baking tray and bake for 11–14 minutes, or until the eggs are just set. Season with salt to taste.

5. In a small bowl, combine chopped cilantro with lime juice and hot sauce, and season with salt.

6. Top the baked eggs with the cilantro mixture and finely sliced 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.