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Photography by Bill Milne; Copyright owned by Sterling Publishing under a work-for-hire contract;<\/p><\/div>\n
Sunny-Side-Up Sheet Eggs<\/h3>\n
Makes 12 servings<\/p>\n
This is another \u201cwhy didn\u2019t I think of that before?\u201d recipe that is brilliant in its simplicity and efficiency. You are going to love this way of making \u201csunny side up eggs\u201d in volume! (If you want to make just a few eggs, use a smaller pan.)<\/p>\n
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- Butter or oil, to grease the pan<\/li>\n
- 12 eggs<\/li>\n
- Salt and pepper, to taste<\/li>\n<\/ul>\n
Preheat the oven to 425\u00b0F.<\/p>\n
Grease a rimmed (it must be rimmed!) 13 x 9-inch baking sheet and place it in the oven (without the eggs) for 10 to 20 minutes \u2019til it\u2019s hot (don\u2019t skip this step!).<\/p>\n
While the baking sheet is heating up, gently crack the eggs into a lipped bowl or pitcher (a large liquid measuring cup works beautifully). As you crack the eggs, be careful not to break any of the egg yolks. Set the bowl aside.<\/p>\n
Remove the baking sheet from the oven and gently pour the eggs onto the pan.<\/p>\n
Sprinkle the eggs with salt and pepper and gingerly slide the pan back into the oven.<\/p>\n
Bake the eggs for about 4 or 5 minutes, or until the whites are beginning to set but the yolks are still runny.<\/p>\n
Gently remove the pan from the oven and place it on the counter; the eggs will firm up a bit once they\u2019re out of the oven.<\/p>\n
To serve, use a thin, metal spatula and score the eggs into 12 individual servings. Gently transfer the eggs to serving plates. The eggs don\u2019t hold up well, so eat them immediately.<\/p>\n