Muffins, cereal, oatmeal, bagels and fried eggs. We’re creatures of habit when it comes to school (and work) morning breakfast recipes. Quick and easy is the name of the game, and I’m a sucker for anything with a make-ahead component.
Admittedly, I’ve never been a fan of using the microwave to cook meals, typically relegating it to the task of reheating leftovers and popping the occasional bag of popcorn. So I was a little skeptical when a friend first introduced me to microwave egg cups. Would the eggs be rubbery? Maybe watery?
Well, you could have colored me shocked and thrilled when I took my first taste of these microwaved eggs.
Cook in about 2 minutes. Check!
The perfect texture and flavor. Check!
Versatile for different taste buds. CHECK!
The sky’s the limit for the ingredients you can add to these egg cups (more on that later). For this version, I went with diced tomatoes, crumbled bacon, Cheddar cheese and avocado. Everything can be chopped (or cooked, in the case of the bacon) the day before, except for the avocado. Chop it right before serving so that it doesn’t turn brown.
Crack a couple of eggs into microwave-safe mugs, add a little water, then whisk to combine. Stir in the tomato and bacon, then pop the mugs into the microwave.
As the eggs cook, they’ll start to puff up and rise like a soufflé, but will deflate a bit before serving. Once the eggs are set, sprinkle the Cheddar cheese over top, then add the avocado.
Other egg cup variations:
- Caprese: tomatoes, fresh mozzarella and basil
- Southwestern: black beans, pepper Jack cheese, avocado and salsa
- Western: sauteed green bell peppers and onion, and diced ham
- Mushroom lover’s: sauteed sliced mushrooms, fresh thyme and Gruyere cheese
- Veggie: sauteed zucchini, mushrooms and tomatoes
Do you have any other variations to suggest? Share with us below!
https://ift.tt/2NdgvJN
0 comentarios:
Publicar un comentario