Like, it's fine, I'm not that hungry or anything - it's totally cool that 3/4 of my egg floated off into whispy oblivion.
JK NOT FINE AT ALL. Especially since making eggs means I've already been hungry for at least 2.5 hours, and have since transitioned into the hangry phase. (hungry + angry = hangry.)
Well ch-ch-check this out: you can make poached eggs in THE OVEN. At the same time as other eggs!
This past Saturday we had open-faced fancy egg sandwiches with melted cheddar-gruyere cheese, crispy pork roll, avocado, and generous douses of Frank's. I used Canyon gluten free hamburger buns as the bread which ended up being kind of perfect. Messy, but perfect.
That Sunday (a mere 24 hours later), we had fancy eggs over a sweet-potato and red pepper hash with pea-shoot pesto (photo here).
Is there anything that pesto isn't good on? Am I a super hippie for buying pea-shoots at a farmer's market? MAYBS. (I used this pesto recipe with 2 cups basil and 2 cups pea-shoots.)
How to Make Easy Oven-Baked
Poached Eggs in a Muffin Tin
[technique posted by The Kitchn, and probably a lot of other people]
1 standard size muffin tin
Eggs (I used large each time)
Water (make sure you use 'good' water - JUST KIDDING)
Preheat the oven to 350 degrees.
Add 1 tablespoon of water to each muffin cup, for however many eggs you're going to make. Then, crack an egg into each muffin cup. (If you're nervous about shells, you can crack the egg into a small bowl then pour it in. But be brave!)
Bake the eggs for 12 minutes. This will give you set whites, and pretty runny yolks. Try 13 to 15 minutes for firmer yolks. (FYI the longer they sit in the water/muffin tin they'll continue to cook a bit.)
Once cooked, run a small rubber spatula (or knife) around each egg. It should then easily pop out of the muffin cup, leaving the water behind.