My dear friend, the lovely Mel, was a big fan of microwaved scrambled eggs as a quick single girl meal, especially after a big night out on the town. It’s also a brilliant quick, healthy lunch. Eggs will keep in your work fridge for weeks so are a great backup lunch plan, especially in Winter when you’re craving something warm and filling that won’t leave you bloated.
small handful baby spinach or parsley leaves, optional
1. Break eggs into a small bowl. Season.
2. Microwave for about 90 seconds, stirring every 15-30 seconds until the eggs are almost cooked.
3. Serve with leaves on top.
do ahead potential?
Best when freshly made, but you could break the eggs into a container to take with you.
variations for fun
cheesy eggs – toss in a handful of grated parmesan, ricotta or cheddar with the raw egg.
corny eggs – toss in a handful of drained canned corn kernels.
green eggs – serve with pesto on top.
vegan – warm a drained can of chickpeas in the microwave with a little extra virgin olive oil.
pescetarian – add a little smoked salmon in with the eggs.
carnivore – serve with finely sliced prosciutto.
problem solving guide
eggs rubbery – this means they’re overcooked which is really easy to do. Next time, make sure you stop and stir every 15 minutes and stop as soon as the eggs are almost cooked but still a little moist.
watery eggs – if they’re completely overcooked the protein starts to ‘weep’ or go watery. Not much can be done now but next time see above for tips on avoiding rubbery eggs.
bland – I think eggs really need a little salt. Cheese can help here too.
Great straight from the bowl with greens on the side and lashing of black pepper.