From America's Test Kitchen
Guests for breakfast? This is an easy and impressive breakfast sandwich - You can let guests add toppings such as cheese, avocado, bacon, ham etc.
You will need an 8-inch square metal baking pan. Glass/ceramic dishes increase the cooking time and may cause the eggs to overcook.
8 large eggs
¼ tsp salt
2/3 cup water
Oven rack should be in the middle position. Preheat the oven to 300°F.
Whisk eggs and salt in a large bowl until combined.
Whisk in the 2/3 cup water.
Spray/rub the pan with vegetable oil.
Pour the egg mixture into the pan.
Set the pan on a rimmed baking sheet and place in the oven.
Add 1 1/2 cups of water to the rimmed baking sheet.
Bake for 35 - 40 minutes, rotating the pan halfway through the baking.
Prepare toppings and toast English muffins, bagels, or buns.
Remove the pan from the baking sheet and let cool on a wire rack for 10 minutes.
Using a spatula, cut the eggs into 4 - 6 squares. Transfer eggs to toasted English muffins and top with desired toppings.
Note: These are easy to save and reheat. After cutting the eggs in squares, cool completely and stack in an air tight container with parchment squares between each slice. Refrigerate up to 3 days. Reheat on a large plate and microwave at 50% power for 2 - 3 minutes or until warm.