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Baked Eggs with Coconut Milk and Cilantro

Name: Baked Eggs with Coconut Milk and Cilantro
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.

Recipes sourced from Epicurious.com.

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