Scrambled Egg in the Microwave.

This is a brilliant, easy recipe for cooking scrambled eggs in the microwave if you haven’t tried making it before and would like to do it on your own. Eggs are a very good source of inexpensive, high-quality protein as they contain all nine essential amino acids, the ones we cannot synthesise in our bodies and must obtain from our diet. Eggs are also a useful source of vitamin D which is very necessary to boost our immune system. When served with wholemeal toast, spinach and tomatoes it can be a fantastic meal in itself. The most important thing is to have everything ready and on the plate before the egg is cooked, because it continues cooking after it has been in the microwave and needs spooning onto the toast immediately, ideally onto a warm plate.

Serves 1.

Ingredients.

1. Butter or oil for the dish

2. 2 eggs

3. 1 tablespoon milk

4. Salt and pepper for seasoning.

Method.

1. Oil or butter a dish that is suitable to go in the microwave, I prefer to use a high-sided or deep bowl to prevent spillages.

2. Crack eggs one at a time into a separate cup or bowl to check there isn’t any shell before transferring to the cooking bowl.

3. Add the milk and seasoning and whisk lightly with a fork or small whisk.

4. Microwave on high uncovered for 30 seconds and whisk again with the fork.

5. Cook for another 30 seconds burst and then whisk with the fork again. The eggs carry on cooking once out of the microwave so they might be done enough after this time, but if you like your eggs more cooked pop them in for another 30 seconds.

6. Spoon the eggs on to your toast and eat immediately.

I served mine with some cherry tomatoes and spinach, but you can add anything you like such as smoked salmon, bacon or ham, chilli flakes or pumpkin seeds.