Ingredients
6 Large Eggs
Water
White Wine Vinegar
Muffin Pan for 6, or any size actually
Preparation
Take your Muffin Pan and fill each cup 1/3 full with water. Dash in a few drips of White Wine Vinegar. Break Eggs into individual ramekins/dish.
Turn oven to 500*
Place Pan with Water & Vinegar on the middle rack.
Once you see a simmer in the water, leaving the pan on the oven rack pull it our far enough to comfortably pour the eggs into each individual muffin cup.
Cook at 500* for 3.5 minutes for “soft boiled poached” or 6 minutes for “hard boiled poached.”
Using a slotted spoon place each egg onto paper towel to blot off excess water.
Now eat away!!!
Great for true poached with just salt and pepper or Eggs Benedict. Of course I always step outside the box and lay onto of a nice French or Sourdough Crostini with ham, bacon, prosciutto etc. Now a little cheese and a light crème sauce.
