Poaching your eggs a dozen at a time can be as simple as it looks—if you keep a few things in mind.
My family of four have a weekend tradition of making eggs Benedict at home, which was worth the trial-and-error of perfecting my poaching (and the sink full of dishes after). I mean, cut through the middle of one of these open-faced bad boys and try to tell me that drippy yolk covered in hollandaise all over some Canadian bacon isn’t worth a little cleanup. Plus, I am not about to skip out on a decidedly “adult” food that my kids actually adore.
Cue the one-minute video on Facebook showing a test kitchen pro poaching eggs a dozen at a time in a muffin tin. Genius! It looked so simple. Let’s see how it turned out.
Try #1: Total flop
I did as the professional did, pouring a little water into the muffin cups, adding an egg to each and set them in a 350° oven for the recommended 8-10 minutes. At minute eight, they looked completely uncooked. Same at minute 10. I put them back in the oven for 2 more minutes.
When I pulled them this time, the whites (and the yolks!) were fully cooked through—totally overcooked. Major bummer. To add insult to injury, the egg whites were completely cooked on to the tin, making it super hard to clean. First I vowed to reserve my muffin tins for muffins only (OK, cupcakes, too) and stick with old-fashioned poaching, but then I thought better of backing down from the challenge of making poached eggs for a crowd.
Try #2: Success!
I tried to learn from my mistakes and was a little more careful this time. I measured the water for each cup (just one tablespoon, which seems small, but is enough!). I then coated the pan with nonstick spray, to help with cleanup. You could also grease the pan with shortening before adding the water.
Again, I left them in the oven for 12 minutes which lead to a slightly harder poach. But this gave me a good baseline for replicating this another time—I’m thinking 10-11 minutes is just perfect. And the cooking spray? It worked! It looked a little greasy going in, but it made the cleanup super simple.
So what if they look a little like sea scallops? Maybe these eggs benedict aren’t as photogenic as the organic, elliptical shape of traditionally poached eggs, but they tasted every bit as amazing.
Don’t be fooled by the layer of water on top of the eggs—it can make them look uncooked but they’re really ready to go. Take them out before that 12-minute mark and you’ll be golden.
This method may not be for poaching pros, but for the rest of us, it puts homemade eggs Benedict a little more within reach. Mastering a perfect poached egg the old-fashioned way is still a worthy pursuit—and an accomplishment—but this method eliminates some hands-on time.
If the eggs aren’t cooked exactly the way you like them, try, try again and figure out the timing for your oven. You’ll be glad you did.
I haven’t made these for company yet, but I’m totally going to impress the pants off my family when they’re here for their annual holiday visit. I can’t wait to share one of our favorite weekend traditions with them. If you prefer your eggs boiled, learn how to make Instant Pot hard-boiled eggs or how to boil eggs the traditional way in a pot.
Love eggs Benedict? Try these variations on the classic.
Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! —Becky Carver, North Royalton, Ohio
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas
I discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. —Amy Knight, Lake Linden, Michigan
There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, Arizona
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
What's better than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? You also can use egg whites instead of yolks if you like. —Gidget Gorgone, Mableton, Georgia
We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
To feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona
When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio
I wanted to impress my family with a holiday brunch, but keep it healthy, too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them!
—Bobbi Trautman of Burns, Oregon
I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
This eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
Here's an extra-special way to make eggs Benedict— this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise.—Mary Louise Lever, Rome, Georgia
Liz is an unapologetic homebody who loves bowling and beers almost as much as food and fitness. The highlight of her week is making cheesy popcorn for her family on movie night. She's been hooked on Taste of Home since interning for the magazine in 2010.