Sometimes life is consumed by a “party of one,” and other times this great existence calls for a true “party.”

This means that when it comes to poached eggs for more than just a single plate ~ things can get complicated.

The daunting task of perfectly poaching some ooey gooey deliciousness, and keeping all the little bright orange and white encapsulated goodness warm for each and every hungry mouth, seems utterly unreachable.

Until now.

I recently discovered the genius idea of poaching for a party in a muffin tin, in the oven.


So, easy.
10-12 at 350, and it’s complete – (minus the exhausting difficulty of removing the poached egg whites from the tin surface – why are those snow white strands so sticky and cumbersome in every arena?)

But, for a party, I need some color.

Colorful cauliflower – and a little sweetness in the form of Sorrento Orange and Vanilla Salt.


Party Time Poached Eggs

12 pastured eggs
12 Tbs. water (one for each muffin tin cup)
3-4 cups colorful cauliflower, broken into florets and steamed
3 Tbs. Sorrento Orange Olive Oil
Vanilla Salt
Freshly ground pepper

Preheat the oven to 350 degrees. Fill each muffin tin cup with 1 Tbs. water. Carefully crack one egg into each water filled cup. Bake for 10-12 minutes, without disturbing.

Carefully remove the eggs from the tin and serve atop the steamed cauliflower.
Drizzle with orange oil, plenty of sweet and salty Vanilla Salt, and a tad bit of pepper.


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