I tried this tip from carolinaheartstrings.com today, testing it before my brunch tomorrow, and it worked great. I liked the eggs at about 8 minutes in the oven. Also, I used a slotted spoon to get the eggs out so that the water could run off. Be gentle though, so the bottom doesn't stay in the pan!
MUFFIN TIN POACHED EGGS
Here’s a way to have poached eggs come out perfectly and it is ideal for when you have several to feed. When I saw this idea I knew I wanted to do it for one of our March egg postings.
Since everyone has a muffin tin no special equipment is required! Simply grease as many spots as eggs that you plan to cook and heat the oven to 400 degrees. While the oven is preheating boil a small pot of water. When the oven is ready put 2 tablespoons of boiling water into each muffin spot and crack one egg per spot into the tin.
Bake for 8-10 minutes depending on how firm you like your eggs and then remove each gently by sliding a flexible plastic spatula around the edge and lifting out. Let water run off for a minute before putting onto your final serving plate.
I served with English muffins and breakfast sausage. You could also serve some cheese or additional fillings for build-your-own Egg M*Muffins.
Enjoy!
Top with our...
"Stocked" Hollandaise Sauce!
- 2 egg yolks
- 1 T lemon juice
- 1/4 t salt
- 1/2 stick unsalted butter
- Place egg yolks, lemon juice, and salt in a blender or food processor. Blend at top speed for 2 minutes.
- Melt butter in a saucepan over medium heat until foaming.
- With blender or food processor running, pour the hot butter in a thin stream into the egg yolk mixture. By the time 2/3 of the butter is in the blender, the sauce will be thick.
- Drizzle over poached eggs and serve.
Click here to print recipe
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