- 3/4 cup (180 ml) water
- 12 eggs
- Salt and pepper, to taste
- 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.
- 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.
Many thanks to our partner for this delicious recipe!