One of my favorite brunch staples is Eggs Benedict. The combination of creamy hollandaise and tender poached eggs is just irresistible! But I can count on one hand the number of times I’ve attempted to make poached eggs at home. Making poached eggs is a tricky thing to do at the best of times, and making enough of them for the whole family seems downright impossible! But I recently came across a method of poaching eggs that claimed to be “foolproof,” so I thought it would be a good time I gave poached eggs another try!
Rather than cooking the eggs in a pot, this method utilizes a muffin tin. My eggs turned out great, and it was easy to make several poached eggs at once. Armed with my newly discovered poached eggs method and my simple blender hollandaise sauce, I’m ready to put Eggs Benedict back on our breakfast menu!
Foolproof Poached Eggs
- Muffin pan, preferably non-stick
- Cooking spray
- Vinegar (optional, see note below)
Start by spraying your muffin pan with cooking spray.
Add a tablespoon or so of water to each of the cups.
Then crack an egg into each of the cups in your muffin pan (or just as many eggs as you want to make).
Bake the eggs in a 350 degree oven for 13 to 15 minutes. You want the egg whites to be firm, and the yolk should still jiggle a bit when touched. (The eggs may appear underdone when you take them out of the oven, but that’s just the extra water floating on the surface of the eggs. No need for alarm!)
Use a slotted spoon to scoop 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 may want to add a bit of vinegar to the water in the cups, which will help congeal the egg whites and make them easier to scoop out of the pan. Use one teaspoon of vinegar to every 6 tablespoons or so of water. Just mix the water and vinegar together in a small bowl, then distribute the mixture evenly between your muffin cups.
Not only can you use these poached eggs as the start of your Eggs Benedict, you can also put them on a salad, over polenta, on asparagus, in ramen, and even on sandwiches. Happy brunching! 🙂