Baked Poached Eggs in a Muffin Tin

• Preheat your oven to 375°F (190°C).

Prepare the Muffin Tin:

• Brush each cup of the muffin tin with melted butter to prevent the eggs from sticking.

Crack the Eggs:

• Carefully crack one egg into each muffin cup. Try to keep the yolk intact.

Season:

• Sprinkle each egg with a pinch of salt and pepper to taste.

Bake:

• Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the egg whites are set, but the yolks are still slightly runny. Adjust the baking time based on your desired egg consistency.

Add Toppings (Optional):

• About 5 minutes before the eggs are done, you can add optional toppings like grated cheese, chopped herbs, or cooked bacon/ham.

Check for Doneness:

• Keep an eye on the eggs to ensure they are cooked to your liking. If you prefer firmer yolks, bake for a few extra minutes.

Remove from Oven:

• Once done, carefully remove the muffin tin from the oven.

Serve:

• Using a spoon or spatula, gently lift each baked poached egg from the muffin tin and place them on a serving plate.

Garnish (Optional):

• Garnish with additional herbs, a sprinkle of salt and pepper, or any other preferred toppings.