Photo by Alex Lau
Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.
Recipe information
Yield
2 servings
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)
Preparation
Step 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.
Step 2
Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.
Recipe notes
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