Friends, you know how much GKG loves eggs as the basis of any meal. Protein + healthy fat + all in a neat little package? What’s not to love? I’ve made these hard-boiled egg snacks, these Italian-style baked eggs for supper, and even these other variations on egg-based meals.
But here’s an unexpected cookery equation for you: One Budding Chef+ One Standard Microwave + one serving of eggs = an unexpected match made in culinary heaven.
Now, I know what you’re thinking:
Hear me out, friends. You can, legitimately, microwave eggs. AND, if you do, you won’t end up with a disk-of-egg-that-looks-like-an-alien-hockey-puck. Or the internal contents of a McGriddle. More likely, you could end up with something light, fluffy and tasty. Something, I suspect, like this:
If you want to invest $3-$10 in microwave-egg-cooking equipment, here are a couple of my favorite tools:
Nordicware Microwave 2-Egg Poacher
This gem is cheap, cheap cheap — especially when you consider what an aluminum egg-poaching pan might cost. For $6.70, I can poach two eggs by adding 1/2 tsp of water to each cup, cracking an egg, closing the top and microwaving for 1-2 minutes? Leggo my egg…o?
Bed Bath & Beyond Omelet Maker
To use this bad boy, just mix your eggs with milk, salt and pepper, beating with a fork; pour half of the mixture into one side of the pan; add fillings (veggies, cheese, etc.), and repeat with the other side. Microwave for 45 seconds to 1 minute; check for doneness, then continue zapping in 10-second chunks until eggs are cooked through.
But the easiest method I know is as simple as 1-2-3:
Spray a microwave-safe bowl with cooking spray.
Crack an egg into the bowl; add a splash of milk, salt & pepper and scramble with a fork.
Zap in the microwave for 30 seconds at a time, or until the egg is done to your liking.
Which is how I got this beauty:
This might be one of the simpler “Meals for One” that I’ve ever made. Plus, you can easily double, triple, quadruple (… etc.) the recipe, depending on how many eggs you have. (And how many jealous friends are watching you eat this beauty.) It’s easily customizable, quick to prepare, nutritious, and oh-so-satisfying. Done and done.
Microwaved Egg, Tomato and Kale Wrap
Serves 1 — easily doubled, tripled, quadrupled, etc.
- 2 eggs
- 1 wheat tortilla, or 1 serving Lavash bread
- 1 package frozen kale
- 1 Roma tomato (or any other tomatoes you like)
- Condiments (optional; I like a mixture of Sriracha and mayonnaise, or even a little mustard)
Here’s what you do:
- Prepare the eggs by following my 1-2-3 directions above. If you prefer, use the egg-poaching microwave pan to make 2 poached eggs. Set aside.
- Prepare the frozen kale according to package directions. (NOTE: You won’t use the entire package if you’re cooking for one, which means you’ve got extra, ready-to-eat kale sitting in your fridge. WIN.) Set aside. Slice the Roma tomato into sandwich-thickness slices, or about 1/4 of an inch.
- Assemble your wrap (These pictures are from another wrap recipe, but the technique is the same!):
Aaaand that’s a wrap. 🙂 Happy eating (and happy microwaving), friends!
Do you not-so-secretly use your microwave in day-to-day cooking? What are your favorite “nuked” recipes? Moreover, what are some of your favorite go-to wrap sandwiches for work lunches, lazy Saturdays, and more?