Friday, September 9, 2011

Easy Poached Eggs

 While browsing through my Everyday with Rachel Ray Magazine, I found the fastest and easiest way to make poached eggs. I simplified Rachel's recipe  (no basil or cheese)and tried it this past weekend, and have made it three times since. Now why didn't I think of this?

Eggs (I use the organic Egglands Best, for health reasons)
Thin sliced Prosciutto
Cracked Black Pepper
Non-stick Muffin Tin

Set oven to bake at 375 degrees. In a non-stick muffin tin, place thin slices of prosciutto in each cup, and be sure to cover all of the inside of the cup. I actually cut each slice in half, and then used two halves to cover the whole cup. Repeat for each number of cups you want to make. Next, crack one egg into each cup, and add a little cracked pepper to the top. No salt is needed, due to the saltiness of the prosciutto. Bake entire pan for 15 minutes, and let rest for a few minutes before serving.

Each cup should easily come out with a spoon and onto your plate, and the prosciutto will be perfectly crispy and the eggs perfectly poached.

Next time, I will use this recipe for bridal/baby showers, and will simply put this cup onto an english muffin and top with hollandaise sauce and fresh parsley for a quick Eggs Benedict!

1 comment:

  1. This looks so delicious! I really want to give it a try. I made baked eggs the other day and they were good but these look 10x better!