If I consider how much I love poached eggs and how often I make them, this recipe whilst extremely basic is fairly revolutionary. It has saved me so much time. I have told a few people about this 30-second quick poached technique’ and some have said it has ‘changed their life’.
I do love poaching eggs the traditional way, but when I’m making myself a quick breakfast, it is hardly worth all the effort to heat a deep pot of water to poach one egg.
This winter I have been loving them on smashed avo, and I love rye bread toast.
How to poach an egg in a microwave:
They have to be free-range and fresh. Any way you look at it, they are just so much better.
It is imperative to grease the ramekin or teacup that you make the eggs in, otherwise, the eggs will stick. If you are worried about additional calories, you can drop a teaspoon or two of water into the bottom before breaking the egg, or spray lightly with a cooking spray. I love to use my own homemade smoked chilli infused oil. It gives the egg a slight kick which I love. Olive oil or other herb-infused oils work wonderfully too.
Thyme and eggs are a perfect partner and I sprinkle a few leaves over my eggs. I use dried if I don’t have fresh and enjoy dill with them too.
The toast and the timing:
Get the toast going before you put the eggs in the microwave because it takes longer.
- put the toast in the toaster
- grease the ramekin or cup
- break the egg and season
- cover with cling film allowing a small gap of air
- take the toast out of the toaster
- cut the avo
- place the egg in the microwave for 30 seconds (you can go an extra 5 if you want it well done)
- smash the avo on the toast and season with loads of salt and pepper
- take the egg out of the microwave and place it on the avo toast and voila, you have a nearly instant and super healthy breakfast that is packed with flavour.
Add slices of crispy fried dry-cured bacon to take this up a notch and splash a few drops of hot sauce if you like it like that.
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