Recipe courtesy of The Kitchen
Poached Eggs in a Muffin Tin
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- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 186 mg
- Sodium
- 71 mg
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 186 mg
- Sodium
- 71 mg
Ingredients
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Directions
Special equipment:
a 12-cup standard muffin tin- Preheat the oven to 350 degrees F.
- Pour about 1 tablespoon water into each cup of a 12-cup muffin tin, then crack an egg into each. Bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes.
