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Oven-Poached Eggs

Poaching on the stovetop can be a little tricky, especially when you’re trying to feed more than a few guests. Here’s how to bake up a dozen at a time in the oven for an easy, elegant meal.

Serves 6
Ready in 20 mins
Prep time 7 mins
Cooking time 13 mins
194 calories per serving


> 12 large eggs
> 12 tbsp hot water


Preheat oven to 350°F. Add 1 tbsp hot water to each cup of a 12-cup muffin pan.
Gently slide 1 egg into water in each cup. Bake 11–13 min., until whites are set but yolks still runny, turning muffin pan around halfway through.
With a slotted spoon, remove each egg and blot any excess water from egg on paper towels. Serve immediately.

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