March 1st, 2012

Microwaved eggs. If you just cringed at the thought of that, then you’re normal. If you’re like me, then you’d think microwaved eggs would be the perfect challenge to take on for Student Health 101‘s March issue: How to cook a fast but nutritious breakfast…using only a microwave.

To be honest, getting this assignment was a total bummer at first. How can I come up with a tasty, microwave-only recipe when I love experimenting with so many different kinds of tools in my kitchen? When I discovered it was possible to microwave eggs, I knew I wasn’t going to just settle on boring old scrambled eggs. Oh no, I was going to go big. I was going to attempt to make those oh-so delectable poached eggs with a runny yolk that bursts open when you puncture the egg white (If you love poached eggs as much as I do, then you’ll understand the satisfaction I take in doing this).

For those of you wondering what a poached egg is, it’s basically an egg that is simmered in water. Poaching an egg makes a much healthier breakfast than frying an egg because the egg is cooked in water as opposed to oil. I typically make poached eggs in an egg poacher, but the microwave method is a lot faster and less expensive! Although I provide a recipe for the microwaved poached egg, be sure to test and tweak it a couple of times on your own because every microwave is slightly different.

To make this breakfast complete, I took my love for Mexican food and made a breakfast tostada. Just prep your toppings ahead of time and store them in the fridge so you can easily make a quick breakfast all week long. To learn more about the nutritional benefits of this healthy microwavable breakfast, you can watch me prepare the recipe here. As always, you can also view the latest issue of Student Health 101 here.

P.S. My blog has been nominated for The Kitchn’s Best Healthy Cooking Blog contest! Vote for wiki Kitchen (ya know, only if you want to). And be on the lookout for my next blog post, all about how to host a potluck fondue party. It’s far from healthy, but I know you will enjoy drooling over the photos.

Poached Egg Breakfast Tostada
Makes 1 serving

1 (6-inch) corn or whole grain tortilla
½ cup water
1 teaspoon white vinegar
1 large egg
Salt & pepper, to taste

Toppings (to be prepped ahead of time):
Shredded reduced-fat cheese (sharp cheddar, pepper jack, etc.)
Black beans, drained & rinsed
Spinach leaves, chopped
Jicama, minced
Jalapeño, minced
Red bell pepper, diced
Black olives, sliced
Tomato, diced
Green onion, chopped
Cilantro, chopped
Nonfat Greek yogurt
Avocado, diced
Lime juice, to taste

Place tortilla on a microwave-safe plate. Layer with beans and cheese and microwave on high for 30 seconds. Add desired amount of other toppings and place to the side.

Fill a microwave safe bowl or mug with the water. Microwave on high until gently bubbling, about 45 seconds. Add vinegar and stir so that a whirlpool forms in the center of the mug. Crack the egg on the side of the mug and let the egg slip into the mug. Loosely cover the mug with plastic wrap and microwave on high for 45 seconds. Remove from microwave and strain the egg on a paper towel.

Place egg on top of tostada and sprinkle with salt and pepper. Enjoy!

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One Response to “Microwaved Eggs: Gross or Perfect for a Breakfast Tostada?”

  1. Leah says:

    Can’t get over how nicely the egg poaches in the microwave! Perfect method for one serving.