In an effort to eat a healthier breakfast during the work week I've rediscovered English muffins. There are so many healthy varieties these days, most with high dietary fiber and protein as well as whole grains. I've been alternating between toasting them and adding peanut butter and sliced banana, and wanting something more savory like a breakfast sandwich. I love a good egg sandwich but I didn't know how to make one at work since we don't have a stove. Enter the microwaved egg.
I admit I was a bit skeptical, but the ladies on my cooking board assured me this was totally doable. And now that I've done it I realize this is how most delis make eggs for their breakfast sandwiches. Not only is it easy, the lack of butter in the cooking makes it a healthier option.
Now that I know how easy this is to do I'm thinking of adding cooked veggies to the egg before microwaving to make a mini omelet. The possibilities are endless - veggies, meat or cheese would all work well.
How to Microwave an Egg
Salt and pepper
Optional - cooked veggies, shredded cheese, cooked breakfast meat
Spray a ramekin with cooking spray. You want to chose a ramekin that's roughly the same size as the bread/English muffin/bagel you will be using to make the sandwich.
Crack the egg into the ramekin. Gently scramble with a fork. Add salt and pepper to taste and any of the optional add-ins.
Cover the ramekin with a paper towel and microwave for 30 seconds to 1 minute, depending on the power of your microwave. My work microwave takes 30 seconds, while the one at home takes 1 minute. Remove from the microwave and flip the egg over. It will NOT be fully cooked at this point. Cover with the paper towel and return to the microwave for 20 seconds to 35 seconds more, again depending on the power of your microwave.
Remove the ramekin from the microwave (careful, it will be hot) and run a knife around the edge of the egg to loosen. Add to your breakfast sandwich and enjoy.