This recipe isn’t new; it has been around as long as the microwave. But I’m always amazed at how many people don’t know about it or have no idea how to cook an egg in the microwave without it turning into jerky (which, by the way, is not good!). This little breakfast has saved many a vacation for my family, providing a quick, inexpensive tummy filler before we leave the hotel room. Make sure you let your creative juices flow and bring along your favorite egg additions when you pack your cooler! Oh, and remember that microwave ovens vary, so keep an eye on your eggs and adjust the cooking time as needed.
EGG INGREDIENTS
1 tsp coconut oil or ghee
2 eggs per 12-ounce coffee cup (make sure it’s microwave safe)
Sea salt to taste
Freshly ground black pepper to taste
OPTIONAL ADD-INS
Chopped cooked bacon
Chopped chives
Chopped cooked ham
Shredded cheese
Chopped cooked mushrooms
Serves 1
In the coffee cup, heat the coconut oil or ghee in the microwave for about 10 seconds or until melted.
Swirl the cup to coat the sides.
Crack the eggs into the cup, and stir gently with a fork to scramble.
Rinse your fork, and wipe it dry.
Add sea salt and pepper to the eggs.
Microwave the eggs on high for 50 seconds.
Stir the eggs with the clean fork, and toss in any add-ins.
Microwave the eggs for another 30-45 seconds or until set.
Let the eggs cool for a minute before eating.
