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oven-poached (shirred) eggs

February 9, 2015

I recommend these simple, no-fail eggs (or oefs en cocotte, the heavy cream version). The only downside is cleaning out the muffin tin.

They’re not at all greasy or chewy. This method would be great for making eggs for a large group.

If you need to surprise someone with breakfast on valentine’s day and need something you can’t possibly mess up, this is a good one. Serve with grits or toast if you like, but eggs are never limited to breakfast. They’re great on a bed of greens for lunch, or with mustard and crackers for a snack, or on top of your stir-fry or steak.

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attempt one

preheat oven to 350
pour a little grease into a muffin tin
add a bit of boiling water into each
crack an egg into indentation
sprinkle a little salt and pepper on each egg
if you like, add herbs or cheese

cook 12 minutes if you like over medium – more if you like eggs over hard; less if you like eggs over easy
(your oven may vary! watch them carefully)

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adapted from epicurious

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