Ingredients
Scale
- 12 large eggs
- 2 tablespoons unsalted butter, melted (or non-stick cooking spray)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: Fresh chives or red pepper flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Take a standard 13×18 inch rimmed baking sheet and grease it generously with melted butter or a high-quality non-stick spray. Ensure you coat the corners and sides well to prevent the eggs from sticking during the baking process. If you want extra security, you can line the pan with parchment paper before greasing.
- Carefully crack each egg onto the prepared sheet pan. Space them out evenly in a 3×4 grid so they have room to spread slightly without completely merging into one giant mass. Sprinkle the salt and black pepper over the yolks and whites. Place the pan in the center rack of the oven and bake for 12 to 15 minutes. Watch for the whites to set and the yolks to reach your desired level of firmness.
- Remove the pan from the oven and let it cool for two minutes. Use a spatula or a circular biscuit cutter to slice the eggs into individual square or round portions. Lift them gently from the pan using a thin turner and place them directly onto toasted buns, croissants, or muffins. Serve immediately while hot or let them cool completely before storing for later use.
- Cook Time: 20 minutes