- 1 or 2 eggs per person
- Preheat the oven to 180°C/350°F.
- Using a muffin tin (not a cupcake tin), pour 1 tablespoon of cold water into each muffin cup.
- Crack an egg into each muffin cup.
- Bake in the oven for 8 mins. The water will rise to the top, and the yolks will be runny. Cook for 1 or 2 more mins if you would prefer the yolk to be well done.
- Use a dessert or soup spoon to scoop out the eggs.
- Drain the excess water on a little kitchen paper and serve.