Muffin Pan Poached Eggs
Serves
12
Prep Time
10 min
Cook Time
5 min
Print Recipe
Poaching eggs in a muffin pan in the oven makes poaching eggs for a crowd a snap.
Ingredients
- 1 tbsp (15 mL) water
- 12 eggs
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) pepper
Instructions
- Step 1
Preheat oven to 350°F (180°C). Add 1 tbsp (15 mL) water to each cup in 12-cup muffin pan. One at a time, crack eggs into each cup. Season eggs with a pinch of salt and pepper.
- Step 2
Bake until egg whites are set and yolks are still runny, about 9 minutes. Let stand for 1 or 2 minutes. Scoop out with slotted spoon, gently patting dry with paper towel.
Tips
Add a pinch of smoked paprika to each egg for extra flavour.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 70 |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 0 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 6 g |
| Sodium | 110 mg |