Muffin Pan Poached Eggs

Muffin pan poached eggs


  • 3/4 cup (180 ml) water
  • 12 eggs
  • Salt and pepper, to taste



  1. Preheat the oven to 350°F (180°C). Pour 1 tbsp (15 mL) water to each cup in 12-cup muffin pan. One at a time, crack eggs into each cup. Season eggs with a pinch of salt and pepper.
  2. Bake until egg whites are set but yolks are still runny, about 9 minutes. Let stand for 1 or 2 minutes. Scoop out with slotted spoon, gently patting dry with paper towel.


Option: Add a pinch of smoked paprika to each egg for extra flavour.


Bon appétit!


Many thanks to our partner  for this delicious recipe!

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