MICROWAVE POACHED EGGS
Steps:
- Gather the ingredients.
- Fill a microwave-safe coffee cup, glass, or microwave-safe liquid measuring cup with 1/2 cup of cold tap water.
- Crack 1 egg into the cup.
- Place a saucer on top of the cup so that it covers the opening completely.
- Microwave on high for 30 seconds and then see if the egg white is cooked through. If not, continue to microwave in 10-second increments. Wait several seconds before removing the lid as steam can escape quickly and powerfully, even after a very short amount of cooking time.
- Repeat with the other egg in a fresh cup. Serve with salt and pepper, and enjoy.
Nutrition Facts : Calories 150 kcal, Carbohydrate 2 g, Cholesterol 372 mg, Fiber 1 g, Protein 13 g, SaturatedFat 3 g, Sodium 462 mg, Sugar 0 g, Fat 10 g, ServingSize 1 serving, UnsaturatedFat 0 g
EASY MICROWAVE POACHED EGGS
You are less than three minutes from perfect poached eggs. Your cooking time may vary by a few seconds.
Provided by Bob Duchesneau
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6m
Yield 2
Number Of Ingredients 3
Steps:
- Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
- Cook eggs in the microwave for 1 minute 20 seconds. Drain.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70.9 mg, Sugar 0.4 g
REUBEN TOAST WITH POACHED EGGS
This is my ode to one of America's greatest sandwiches, the Reuben--corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye. I top my open-face version with a poached egg and a cheater's Thousand Island-style sauce that can be drizzled on as is, which is my preference, or heated gently in a small saucepan or the microwave. Even without the poached egg this is definitely a knife-and-fork toast.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- On a large baking sheet, toast the bread for about 5 minutes, until lightly browned on the bottom.
- Fill a large deep skillet about halfway with water and heat over medium heat until tiny bubbles appear on the bottom.
- In a medium bowl, whisk together the mayonnaise, ketchup, relish, paprika, Worcestershire sauce and lemon juice. Season the sauce generously with salt and pepper.
- Stir the vinegar and a generous pinch of salt into the hot water in the skillet. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, top each toast with a slice and a half of cheese, one-quarter of the corned beef and 1/4 cup of the sauerkraut. Bake for about 5 minutes more, until the cheese is just melted. Top each toast with a poached egg and drizzle with the Reuben sauce. Sprinkle with snipped chives and serve immediately.
MICROWAVE POACHED EGG ON TOAST
This recipe came with my very first microwave 20+ years ago. It makes an easy, quick, no mess breakfast.
Provided by Trisha W
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the toast on a plate, butter it, flatten the middle down with the back of a fork.
- Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill over into the plate.
- Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on a turntable for about 1 minute on 60-70% power, until the white is cooked through or desired doneness is achieved.
MICROWAVE POACHED EGGS (BON APPETIT MAGAZINE)
This method is as effective as poaching eggs on the stove; but it is a good deal faster, and the cleanup is MUCH easier! I heard about this on "Food for Thought" on NPR last week (one of the hosts mentioned that she had read about this technique in the April issue of Bon Appetit Magazine). I decided to try it-- it works! Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/04/how-to-poach-eggs-in-the-microwave.html#ixzz1Lm4NMr7d [April 20, 2011 / Posted by Mary-Frances Heck]
Provided by FattyFat
Categories Breakfast
Time 2m
Yield 1 poached egg on toast, 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.
- Add a pinch of salt to the water if you like.
- Crack an egg into the bowl; make sure the egg is completely submerged.
- Cover the top of the bowl with a small plate or saucer.
- Microwave on HIGH power for 1 minute.
- Remove from microwave and check to see if white of the egg is firm.
- If the egg white or the yolk needs more cooking, re-cover the bowl and microwave on HIGH for another 15 seconds.*.
- Using a slotted serving spoon or large fork, carefully transfer the egg to your toast, your plate, etc., and sprinkle with sea salt and freshly ground black pepper, to taste.
- *Please note that microwave cooking times will vary.When I make this, I take the egg out after 1 minute on HIGH and flip it over in the bowl, re-cover, and cook on HIGH for another 15 seconds.
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