Microwave Poached Eggs
This really is more of a simple how-to than a recipe, but if you’re sick of boiled, scrambled and fried eggs, it’s a great tool to make something really simple feel really fancy. It’s also perfect for cooking in the office.
1 egg (R2)
1/2 bowl of boiling water
1. Boil the kettle.
2. Fill a bowl to about 2cm with boiling water and crack in your egg.
3. Microwave for 40-60seconds.
I served mine on a piece of leftover ostrich steak from the night before, but these poached eggs go great on top of a portobello mushroom, a bed of baby spinach, some bacon, salami or ham, or even on top of a salad.
It can be easier to do a slightly harder egg as soft eggs can be tricky to scoop out.
Be careful of leaving it in for too long – after 1 minute and a half I had one explode. If you’re unsure, rather take it out early and check, then put it back in for a few more seconds.