Microwave Poached Eggs

Method

1. 1
   • water 2½ dl
   • apple cider vinegar 1 tsp
   • salt 1 pinch

   Prepare the poaching water — Use a deep microwave-safe bowl or large mug that holds one egg under the listed water. Heat the water alone on high power (100%, about 1000 W) for 2–3 minutes, or until just boiling. Carefully stir in the vinegar and a pinch of salt.

   ⏱3 min
2. 2
   • egg 2
   • water 2½ dl

   Crack in the egg — Crack one egg into a small cup and gently slide it into the hot water. Pierce the yolk membrane and white several times with a toothpick. Cover with a microwave-safe lid left slightly open for steam; never use an airtight lid.

3. 3
   • white bread 2

   Microwave until set — Microwave at medium power (50%, about 500 W) for 40 seconds, then check carefully. Continue in 10-second bursts until the white is fully set and the yolk is cooked as desired, usually about 50–60 seconds total. Timing varies by microwave; use the appearance rather than time alone.

   ⏱1 min
4. 4
   • egg 2
   • water 2½ dl

   Lift out the egg — Let stand, covered, for 1 minute. Open the lid away from your face and lift the egg out with a slotted spoon. Reheat the water to just boiling, without an egg in it, before repeating steps 2–4 for each remaining egg.

   ⏱1 min
5. 5
   • egg 2
   • white bread 2
   • butter 1 tsp
   • avocado ½
   • fresh chives 1 tsp
   • black pepper to taste

   Assemble the avocado toast — Toast the bread and spread with butter. Layer the avocado slices on top, add the poached eggs, then finish with the chopped chives and a crack of black pepper.