Elegant and delicious, these stress-free Oven-Poached Eggs are great for feeding a crowd.
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Versatile, delicious, inexpensive, and easy to prepare, there are no downsides to these oven-poached eggs. Serve them straight up on hot buttered toast or use them as a base for anything from Benedicts to Shakshuka to up your breakfast game big time.
This recipe can produce as many eggs as you have muffin tins, which is great when you have a crowd over for brunch. It yields consistent results with soft set whites and rich, jammy yolks. If you’ve ever tried to poach eggs for your spouse, kids, in-laws and relatives all at once, you’ll really appreciate the convenience of this method. You’re welcome.
Are Oven Poached Eggs Healthy?
Eggs are a great source of protein, healthy fats, vitamins and minerals. This recipe uses no butter or oil, making them even healthier than scrambled or fried, and more interesting than hard-boiled eggs.
Which Eggs Should i Buy?
The truth is that a lot of premium egg brands are more about marketing than any appreciable difference in the eggs themselves. There are differences between types of eggs, but from a nutritional standpoint the differences are relatively minor.
Pasture raised chickens that get to peck at insects and bugs will generally produce eggs with yellower yolks and have slightly more nutrients, but the main difference comes down to how the chickens are treated. Pastured chickens have a life as close to wild as possible, so if eating eggs from happy chickens is important to you, then pasture eggs are the way to go. In this context, avoid eggs labeled as “free-range”, which is more of a marketing gimmick than a real life-quality difference for the chickens. The only downside is that these eggs are a bit more expensive.
I often get asked about brown vs white eggs here at FFF, and the simple answer is that there’s no difference between them. The shell color is simply dependent on the breed of chicken and has nothing to do with what they’re fed or how they’re treated.
Opting for Organic eggs is a personal choice. Organic eggs don’t always come from chickens treated differently from regular hens no matter what the box says, but the increase in feed quality tends to make the eggs richer in vitamins A and E, and produces a nice bright yellow/orange yolk.
- 6 Eggs
- ¼ cup Water
- Salt and pepper
Preheat the oven to 350F. Then use a tablespoon measure to spoon 1 tablespoon of water into each muffin hole.
Crack the eggs into the water in the muffin tin holes making sure not to break the yolks.
Sprinkle some salt and pepper over the eggs. Then place them into the oven to poach for 12 – 15 minutes or until the whites are cooked.
Use a knife to run around the edges of the eggs and gently lift them out of the muffin tin holes.
Tips and Tricks to Make Perfect Oven-Poached Eggs
- Pasture raised or organically fed chickens will generally produce eggs with darker yolks which present beautifully on the plate.
- Starting with room-temperature eggs will lead to a more even cook. Eggs can be left on the counter for up to two hours before cooking.
- Use the top rack of your oven for softer, more delicate poached eggs. The bottom rack will work, but it might yield a more rubbery egg-white due to the fact that most ovens produce heat from an element on the bottom. If you have a convection oven you’ll get more consistent result on any rack – extra helpful if you’re poaching for a crowd!
- Try using white pepper instead of black. White pepper comes from a less mature plant, and has a milder, less sharp flavour. We love using white pepper with eggs and mushrooms!
The possibilities are almost endless. Eggs Benedict is traditionally served on English muffins with ham and hollandaise sauce and is a classic for good reason. Eggs Florentine substitutes the ham for wilted spinach, but you can also try smoked salmon, Canadian bacon, grilled tomato (green tomatoes work great if they’re available where you are)… and that is just Benedict variations. Try them with Za’atar and olive oil, on top of your avocado toast, in a spicy Shakshuka, or even just pop one on top of your ramen noodles.
This can happen when your eggs are overcooked. Ovens vary, and you might want to experiment with your timing to get them just the way you like them. If your eggs come out too hard, simply chop them up and make yourself a delicious egg salad. I like mayonnaise, green onion, fine white pepper and a little celery salt.
Don’t panic! An older tin might cause this, but it’s easy to fix. Rub each cup with a paper towel dipped in melted butter or oil, or use cooking spray if you prefer.
Absolutely! Once you have the recipe down, use your imagination and play around. Add red onion, bell peppers, and ham to make Western Egg Cups. Add some cooked diced bacon and top with cheese to make a to-go English muffin sandwich. One of the beauties of this cooking method is that it opens you up to a world of possibilities.
Depending on how fancy you’d like to be, some of the variations we discussed above would work great with a Bellini (champagne or Prosecco with orange juice), a simple arugula salad or some cut-up fruits. If you’d like something a bit more hearty then try my breakfast potatoes or home fries, and pair them with some breakfast sausages or bacon. Try them alongside my crispy asparagus or some Brussels sprouts!
Make Ahead and Storage
These eggs will keep in the fridge for three days, and should be reheated by dropping them in simmering hot water for 30-40 seconds. Microwaving them might lead to unexpected explosions and will yield a hard yolk, so it isn’t recommended. These eggs don’t freeze well.
- 6 Eggs
- ¼ cup Water
- Salt and pepper
- Preheat the oven to 350F. Then use a tablespoon measure to spoon 1 tablespoon of water into each muffin hole.
- Crack the eggs into the water in the muffin tin holes making sure not to break the yolks.
- Sprinkle some salt and pepper over the eggs. Then place them into the oven to poach for 12 – 15 minutes or until the whites are cooked.
- Use a knife to run around the edges of the eggs and gently lift them out of the muffin tin holes.
Recipes written and produced on Food Faith Fitness are for informational purposes only.