Preheat the oven to 350°F (180°C). Add one tablespoon of water to each cup of the muffin tin, then crack an egg into each of the cups.
If you like runny yolks, poach the eggs for 11 to 13 minutes, and if you prefer the yolks to be a little more cooked, poach the eggs for 14 to 15 minutes.
When taking the muffin tin out of the oven you’ll notice that the water has risen to the top, and sits on top of the egg. It can be easy to mistake this for an egg white that’s not fully set.
