Serves: 5
* "If you won't be cooking anything else in the microwave for the next few minutes, you can let the plate stay in the microwave oven during the 1 minute waiting time." 1. Toast 1 slice bread. With a 2-inch round cutter, cut a circle out of the center of the piece of toast. You won't need the circle for this recipe. 2. Lightly coat a small microwavable plate with softened butter or margarine or non-stick cooking spray. Place toast in center of plate. 3. Gently crack the shell on 1 large egg. Put egg in a custard cup or small bowl. Be careful and don't break the yolk. Carefully slide the egg into the center of the piece of toast. 4. With a toothpick, poke the yolk two times and the white four times. These holes are needed so the yolk and white won't explode while cooking.
5. Place plate in microwave oven. Cover plate with a glass lid or an upside down small microwavable casserole dish.
6. Microwave at 70% power (490 watts) for 45 seconds. Turn plate one-fourth turn. Microwave at 70% power 35 to 45 seconds longer or until egg white is almost set. Remove plate from microwave oven.
7. Let plate stand, covered, for 1 minute.
If you wish, spread bread slice with softened butter or margarine.
Sprinkle with salt and pepper.
Serve immediately.
This Egyptian Eyes recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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