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Sheet Pan Eggs.
RECIPE COURTESY OF FOOD NETWORK KITCHEN AREA.
Total: 20 min.
Active: 10 min.
Yield: 12 servings.
Olive oil, for the pan.
12 large eggs.
Kosher salt and freshly ground black pepper.
Pre-heat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
Crack the eggs thoroughly into a pitcher. Remove the sheet pan from the oven and, working rapidly, gently pour the eggs into the pan. Sprinkle with salt and pepper and thoroughly go back to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the wanted degree of doneness.
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Sheet Pan Eggs|Food Network.