Poached Eggs in the Oven
I first read about this technique for poaching eggs in the oven, in a muffin tin about a month ago at Well Preserved, and was very excited to try it. I love a good poached egg but I have never managed to cook them so that they stayed more-or-less together, try though I might. Now I can get them to not just hold together but turn out in a neat circle. Ha!
Poached eggs are an excellent light lunch or supper on top of steamed seasonal vegetables - spinach and asparagus come to mind at the moment - and a slice of buttered toast underneath wouldn't go amiss. They will also now fit very nicely on top of an English muffin.
however many eggs you would like
15 minutes - 5 minutes prep time
eggs
boiling water
Lightly butter or oil a muffin cup for each egg to be cooked. Preheat the oven to 400°F. Boil some water; I think it's best to do it in a pot rather than in a kettle so that you can ladle it on and disturb the eggs as little as possible.
When the water boils, put a couple tablespoons worth into each prepared muffin cup. Break an egg into each prepared muffin cup, and top with another ladleful of boiling water.
Put the muffin pan in the oven and bake (poach) the eggs for 7 to 11 minutes, depending on how firm you would like them to be, with 7 minutes producing a quite soft egg and 11 minutes producing a solid egg.
Lift them out of the muffin cups with a slotted spoon, allowing them to drain, and proceed on your eggy way.
Last year at this time I made Fasta Pasta Salad.
Poached eggs are an excellent light lunch or supper on top of steamed seasonal vegetables - spinach and asparagus come to mind at the moment - and a slice of buttered toast underneath wouldn't go amiss. They will also now fit very nicely on top of an English muffin.
however many eggs you would like
15 minutes - 5 minutes prep time
eggs
boiling water
Lightly butter or oil a muffin cup for each egg to be cooked. Preheat the oven to 400°F. Boil some water; I think it's best to do it in a pot rather than in a kettle so that you can ladle it on and disturb the eggs as little as possible.
When the water boils, put a couple tablespoons worth into each prepared muffin cup. Break an egg into each prepared muffin cup, and top with another ladleful of boiling water.
Put the muffin pan in the oven and bake (poach) the eggs for 7 to 11 minutes, depending on how firm you would like them to be, with 7 minutes producing a quite soft egg and 11 minutes producing a solid egg.
Lift them out of the muffin cups with a slotted spoon, allowing them to drain, and proceed on your eggy way.
Last year at this time I made Fasta Pasta Salad.
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