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This past weekend I hosted a roof top brunch for some of my most wonderful friends. The sun was shining and the mimosas were flowing, it was the perfect start to the Easter weekend.

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Cooking brunch for more than two people at a time isn’t always easy. It can be fraught with difficulties especially if you want to serve Eggs Benedict. I always get a bit flustered when I try to poach more than two eggs at a time, so I was thrilled when I found this little trick on on Pinterest. The eggs don’t have quite the same beauty that real poached ones do, but the yolks still come out runny and everything is ready at the same time and for me that takes precedent over looking great. I served mine with bacon, a bit of salad and Hollandaise. We also ate my breakfast quesadilla & french toast too, it was quite the feast indeed, and a good time was had by all, in fact some of us who will remain nameless enjoyed themselves a bit too much!

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Ingredients

6 eggs

6 tablespoons of water

Directions

1. Preheat the oven to 190 degrees Celsius. Then add a tablespoon of water to each empty tin of the muffin pan you wish to use and crack an egg into each one.

2. Pop your tray into the oven and bake for about 12-13 minutes. I find this to be the optimum time for soft in the middle and fully set whites. When checking on your eggs make sure that you don’t misinterpret the water floating at the top for un-cooked egg whites.

3. When the eggs are done, pour off the water from the pan by tilting it, the eggs will stay intact. Use a spoon to carefully remove your eggs. Then serve with your favourite breakfast accompaniments. Happy Brunching!

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