BAKED EGGS WITH COCONUT MILK AND CILANTRO

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Baked Eggs with Coconut Milk and Cilantro image

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

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Brunch     Coconut     Egg     Cilantro     Lime Juice     Quick and Healthy     Quick & Easy     Vegetarian

Yield 2 servings

Number Of Ingredients 8

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)

Steps:

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

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