Time: 20 min.
Complexity: easily
Servings: 12

If you're preparing breakfast for a large family or overnight guests, bake your eggs in the oven! This way, you can be sure that everyone cooks at the same time, and this method also frees up the stove and pan so you can fry some bacon or vegetables while the mega-fried eggs are cooking. To ensure each egg turns out perfectly fried, crack the eggs into a pitcher first, then pour them onto a preheated baking sheet.

Ingredients:

• 12 large eggs
• Olive oil to grease the baking sheet

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat oven to 220°C, generously grease a small baking sheet with olive oil and place in the oven to heat for 15 minutes.
Step 2
• Carefully crack the eggs into the jug. Remove the baking sheet from the oven and, working quickly, carefully pour the eggs into the baking sheet. Season with salt and pepper and carefully return the baking sheet to the oven.
Step 3
• Bake until the egg whites are set but the yolks are still runny, about 5 minutes or until desired doneness.

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