Ingredients
Scale
- 12 Large Eggs (fresh and at room temperature)
- 2 Tablespoons Unsalted Butter (melted) or high-quality Olive Oil
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Fresh Chives, finely chopped (optional garnish)
- Non-stick cooking spray or parchment paper
Instructions
- Step 1: Prep the Pan and Preheat. Preheat your oven to 425°F (220°C). This high temperature mimics the heat of a frying pan to give the eggs those slightly crisp edges. Line a large, rimmed 13×18 inch baking sheet with parchment paper or grease it generously with non-stick spray or melted butter. If using butter, brush it evenly across the entire surface and up the sides of the rim to ensure the eggs don’t stick.
- Step 2: Arrange and Bake the Eggs. Carefully crack each egg onto the prepared sheet pan. Space them evenly in four rows of three. To prevent broken yolks, you can crack each egg into a small ramekin first before sliding it onto the pan. Sprinkle the salt and pepper over the tops of the eggs. Place the pan in the center rack of the oven. Bake for 8 to 10 minutes if you prefer runny yolks, or 12 to 15 minutes if you want the yolks fully set and firm.
- Step 3: Slice, Garnish, and Serve. Remove the pan from the oven once the whites are opaque and set. Use a knife or a pizza cutter to slice between the eggs, creating 12 individual squares. Sprinkle the fresh chives or any additional garnishes over the top. Use a flat spatula to lift each egg square from the pan. Serve immediately alongside toast, bacon, or inside a breakfast biscuit.
- Cook Time: 17 minutes