One of my favorite brunch staples is Eggs Benedict. The combination of creamy hollandaise and tender poached eggs is simply irresistible! But I can count on one hand the number of times I’ve attempted to make poached eggs at home.
Making poached eggs can be tricky at the best of times and making enough for the whole family can seem downright impossible! But I recently came across an egg poaching method that claims to be “foolproof”, so I thought it would be a good time to give poached eggs another try!
Instead of a pot, this method uses a muffin tin. The eggs came out great, and it was easy to make several at once. Armed with my newly discovered poached egg method and my easy Dutch Sauce BlenderI’m ready to put Eggs Benedict back on our breakfast menu!
How to make foolproof poached eggs in a muffin pan
You will need:
- Muffin pan (preferably non-stick)
- cooking spray
- egg
- water
- Vinegar (optional, see note below)
Directions:
Start by spraying your muffin pan with cooking spray.
Add a tablespoon or so of water to each cup.
Then crack one egg into each cup in your muffin pan (or as many eggs as you want to make).
Bake the eggs at 350 degrees for 13 to 15 minutes. You want the egg whites to be firm and the yolks to move slightly when touched. (When you take the egg out of the oven it may look incomplete, but that’s just excess water floating on the surface of the egg. No need for alarm!)
Use a slotted spoon to lift the eggs out of the pan. If you have a nonstick muffin pan, the eggs should come out easily.
Note: If you don’t have a nonstick muffin pan, you can add a little vinegar to the water in the cup, which will help the egg whites mix and make them easier to remove from the pan. Use one tablespoon of vinegar for every 6 tablespoons or so of water. Simply mix the water and vinegar together in a small bowl, then distribute the mixture evenly among your muffin cups.
Not only can you use these poached eggs as the start of your Eggs Benedict, you can also put them on salad, polenta, asparagus, ramen, and sandwiches. Happy brunching! 🙂
Here’s another poached egg hack — I can’t get enough of it! 🙂
