Baked Eggs with Coconut Milk and Cilantro

Name: Baked Eggs with Coconut Milk and Cilantro
Total time: 17 min
Yield: 2 servings
Ingredients: 1 tablespoon Virgin coconut or vegetable oil; 2 whole large eggs; 2 tablespoons unsweetened coconut milk; ¼ teaspoon Kosher salt; ½ cup cilantro leaves with tender stems; 1 teaspoon fresh lime juice; 1 teaspoon green hot sauce; 2 tablespoons fried shallots

A delicate breakfast dish featuring eggs baked in creamy coconut milk, topped with fresh cilantro, lime juice, and crispy shallots for a Thai-inspired morning meal.

2 servings

17 min

Published October 4, 2025

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Ingredients

•1 tablespoon Virgin coconut or vegetable oil
•2 whole large eggs
•2 tablespoons unsweetened coconut milk
•¼ teaspoon Kosher salt
•½ cup cilantro leaves with tender stems
•1 teaspoon fresh lime juice
•1 teaspoon green hot sauce
•2 tablespoons fried shallots

Cooking Instructions

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