POACHED EGGS IN THE OVEN RECIPES
OVEN POACHED EGGS – 1840 FARM
I find that room temperature eggs work best in this preparation. I reach for the eggs in our egg basket on the kitchen counter when making them. Choosing eggs that are similar in size will result in evenly cooked eggs and make the process of timing much easier. I choose eggs that would be considered large in size (approximately 60 grams in weight). Eggs of smaller or larger sizes can certainly be poached by adjusting the baking time slightly.I like to serve these eggs topped with my simple Hollandaise Sauce made in the microwave. It comes together in mere minutes and tastes just as delicious as the traditional sauce without requiring much time or attention. While I like to pair these eggs with my homemade English Muffins, they are equally delicious on a biscuit, buttered toast, or any plate that is ready for a perfectly poached egg on top.
Provided by Jennifer from 1840 Farm
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Position an oven rack in the middle of the oven. Gather a standard sized muffin pan and the number of eggs you would like to poach.
- Add one Tablespoon of water to each compartment of the muffin tin that will be used for poaching. Crack a large egg into each of the water filled compartments. Transfer the pan to the preheated oven.
- Bake the eggs for 14 – 16 minutes, rotating the pan halfway through that time. The whites should be softly set and the surface of the egg should remain glossy. Remove the pan from the oven.
- Using a slotted spoon, remove each poached egg from the pan. I usually serve them on homemade English Muffins that have been split and toasted.
- I like to serve these eggs topped with my simple Hollandaise Sauce made in the microwave. It comes together in mere minutes and tastes just as delicious as the traditional sauce without requiring much time or attention. I make the sauce as the eggs are poaching in the oven and then spoon it over the poached eggs before garnishing with salt and pepper or chopped chives when I have them growing in the garden.
OVEN POACHED EGGS – 1840 FARM
I find that room temperature eggs work best in this preparation. I reach for the eggs in our egg basket on the kitchen counter when making them. Choosing eggs that are similar in size will result in evenly cooked eggs and make the process of timing much easier. I choose eggs that would be considered large in size (approximately 60 grams in weight). Eggs of smaller or larger sizes can certainly be poached by adjusting the baking time slightly.I like to serve these eggs topped with my simple Hollandaise Sauce made in the microwave. It comes together in mere minutes and tastes just as delicious as the traditional sauce without requiring much time or attention. While I like to pair these eggs with my homemade English Muffins, they are equally delicious on a biscuit, buttered toast, or any plate that is ready for a perfectly poached egg on top.
Provided by Jennifer from 1840 Farm
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Position an oven rack in the middle of the oven. Gather a standard sized muffin pan and the number of eggs you would like to poach.
- Add one Tablespoon of water to each compartment of the muffin tin that will be used for poaching. Crack a large egg into each of the water filled compartments. Transfer the pan to the preheated oven.
- Bake the eggs for 14 – 16 minutes, rotating the pan halfway through that time. The whites should be softly set and the surface of the egg should remain glossy. Remove the pan from the oven.
- Using a slotted spoon, remove each poached egg from the pan. I usually serve them on homemade English Muffins that have been split and toasted.
- I like to serve these eggs topped with my simple Hollandaise Sauce made in the microwave. It comes together in mere minutes and tastes just as delicious as the traditional sauce without requiring much time or attention. I make the sauce as the eggs are poaching in the oven and then spoon it over the poached eggs before garnishing with salt and pepper or chopped chives when I have them growing in the garden.
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