Cook and Scale
Microwave Poached Eggs
1 serving · 4 min total
Silky poached eggs made in under a minute using just a mug of water and the microwave. A foolproof shortcut to a classic breakfast on toast.
Ingredients
- 2 egg
- 2½ dl water
- 1 tsp apple cider vinegar
- 1 pinch salt
- 2 white bread
- 1 tsp butter
- ½ avocado, sliced
- 1 tsp fresh chives, chopped
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prepare the poaching water — Fill a small microwave-safe bowl or large mug with the water, add the apple cider vinegar and a pinch of salt, and stir.
- 2.
Crack in the egg — Crack an egg gently into the water so the yolk stays whole, then use a toothpick to lightly pierce the yolk membrane in one or two spots — this stops it from bursting under pressure as it cooks.
- 3.
Microwave until set — Cover loosely and microwave on medium power for about 50-60 seconds, until the white is fully set but the yolk still jiggles and looks runny.
- 4.
Lift out the egg — Lift the poached egg out of the water with a slotted spoon, letting it drain, and repeat with the second egg if cooking both at once isn't possible in your bowl.
- 5.
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.