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Muffin Tin Poached Eggs

  • Prep Time: 2
  • Cook Time: 13
  • Total Time: 15
  • Yield: 12 1x


If you need to feed a large group for breakfast, this is a great method to cook batches of poached eggs in one go.



  • 12 x Size 7 eggs
  • 1 Tbsp of Water per muffin cup
  • 1 x piece of toasted bread or muffin per serving
  • Salt and Pepper to taste


  1. Preheat the oven to 350°C.
  2. Pour 1 tablespoon of water into each muffin cup of a 12-cup muffin tin.
  3. Crack an egg into each cup and season with salt and pepper. Bake the eggs in the oven for 13 to 15 minutes – until the whites are just firm and the yolks are still runny.
  4. Remove tray from oven. Using a slotted spoon transfer the eggs to the serving plates.


  • Serve on a bed of bacon, spinach, greens or fried ham on top of freshly toasted bread or muffins.

Posted on

December 16, 2015