Oh good god, stop buying those expensive "pre-made" egg things from the freezer section. I can get you from uncracked egg to breakfast in less time than it takes to open the cardboard package.
Ingredients
1 egg
Splash of milk
Add-ins of your choice (no more than a Tablespoon of any ingredient):
- Diced peppers
- Finely shredded cheese
- Diced tomatoes
- Diced mushrooms
- Finely chopped spinach
- Cooked and crumbled bacon
- Two dashes of hot sauce
- Salt & pepper
- Parsley
Preparing & Cooking
Crack egg into an ungreased ramekin or custard cup. Add a splash of milk and whisk with a fork. Stir in your add-ins. Microwave on high for 2 minutes, then flip onto a plate. Depending on the number of add-ins, the bottom may take longer to cook -- if it looks undercooked, slide it back in the cup and add another 30 seconds to the cooking time.
Serving
Top with more cheese or hot sauce, as you wish. You'll note the little round shape is perfect for an English muffin breakfast sandwich on the go, or to put on top of those tiny pieces of gluten-free bread/toast.
A Little Backstory:
I've never been much of a breakfast eater. I don't buy the "it's the most important meal of the day" cliche; I believe in eating when you're hungry, and I'm never hungry in the morning. But working from home has given me new appreciation for Breakfast Anytime. Omelette at 11 a.m.? Sure! Eggs and toast at dinner time? Why not. And the happy thing about a recipe like this is that all you need is a cup and a microwave -- so you could make it for an office lunch, too. (So much faster and better for you than a frozen meal that still ends up with an icy center in that weak-ass workplace microwave.)
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