I love poached eggs. I think they are my all time favorite way of cooking eggs. And the there is Eggs Benedict which is my favorite way of eating poached eggs.

A friend of mine posted a cooking video of Justin Chappele from Food & Wine explaining how to make poached eggs in the oven. I loved the video and knew I needed to give it a try.

This recipe allows me to “poach” 12 eggs at once using a muffin pan and my oven preheated to 350º F. Then in 10-15 minutes depending on how runny you prefer your egg you will have wonderfully perfect “poached” eggs.

And by using a muffin tin, it will not only save you time — it is an easy clean up as well especially if you have a family of five like me or if you are having a brunch party at your home.

 

 

Poached Eggs baked in the oven

Ingredients:

• 12 eggs
• 3/4 cup  water
• cooking spray

Directions:

1. Spray each well of the muffin tin.
2. Pour 1 tablespoon of water into each cup.
3. Gently crack an egg over the water into each cup.
4. Put the pan in a 350º F oven for 10 minutes (runny) to 15 minutes – as the cooking time increases… the egg white and yoke become less runny.
5. Use a slotted spoon to scoop the eggs out.