22 May 2016

Quick cheesy scrambled eggs

This is one of my "hit and run" style of blog posts, that covers something I've made for myself - either breakfast, or lunch - that was too good not to share.

This quick cheesy scrambled egg in a toasted pitta bread breakfast is one such.  I didn't have my "proper" camera to hand, so snapped a picture with my camera phone.  This is why it's not a great picture - but it's enough to give you the idea.

It's a simple enough concept - an egg, scrambled, with grated cheese melted in and put into a pitta bread.  However, it's not a stovetop job, it's a microwave job.

Super-easy, super-quick and you're left with a mug, a fork and a knife to wash up.  As you can see, I didn't even bother to dirty a plate.   Perfect.  


Ingredients :

1 large or very large egg
a small handful of grated cheese (I used Red Leicester, but any hard cheese is good)
a small knob of butter
1 tsp cream, if you've got it (not essential)
small pinch of sea salt and black pepper
Plus :
whatever you're serving it with - pitta bread, toast, bacon, whatever you like.

Method :

Crack the egg into a robust and microwave safe coffee mug.

Add the seasoning and cream (if you're using cream) and whisk them together with your fork.

Add the butter and grated cheese and stir lightly.

Place into the microwave and give it 30 seconds on full power.  Remove and give the contents a good old whisk with your fork again.

Replace and give it 15 seconds on full power.  Remove and whisk again.  Now, depending upon the power of your microwave, your egg will either be ready, or you'll need to give it small increments (say 5-10 seconds) further cooking until it reaches the consistency you like.

I recommend you remove it from the microwave when the egg is still a little bit underdone, as it will continue to cook even once it's on the plate!

In the meantime, you can have toasted a pitta bread, or made some toast, or if you're going very a la carte, even made some bacon earlier.  Serve up the egg with an extra sprinkle of sea salt and black pepper if you like that - and dig in!

Printable version

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