Poached eggs in the oven?
Yeppers, and all you need is a muffin tin and a wee, tiny bit of water.
And a hot oven too.
So, poached eggs with no swirling in boiling water, no fuss, and very little muss.
Sign me up for that!
And, thanks to the nice folk at Southern Living who graciously shared this method.
•1 tbsp water per muffin cup
Heat your oven to 350º and add one tablespoon of water to each muffin cup you plan on adding an egg to.
Carefully pour an egg into each prepped muffin cup and pop into the hot oven for about 12 minutes.
Remove the pan from the oven and let rest for three minutes more.
Note: when you first pull them out of the oven, they might look a bit underdone, but all will be most excellent after that rest.
And, wait until I tell you about the corned beef and sweet potato Nice Guy Hash!