It may as well be my official personal motto: “Put a poached egg on it.” I’m a firm believer that almost any savory dish can be improved with a poached egg on top. The runny egg yolk provides an unctuous sauce that works with everything. But the fact is, if you work in an office or are otherwise away from a stove and saucepan for the day, a poached egg really isn’t in the cards for you. Unless…
…you have access to a microwave, a mug, a spoon and a napkin. Now, a poached egg really is in the cards for you. No longer will you be eating sad bowls of last night’s leftover veggies and rice. Now, you’ll be eating a bowl of veggies and rice with a poached egg.
Reality check: it took me 22 eggs to figure this method out. There were a lot of runny eggs that slid down the garbage disposal (sorry Vern) (he’s the plumber) (he always tells me not to put eggs down there). There were a lot of eggs that were so hard cooked the Easter bunny may as well have delivered them. But eventually, there were a lot of perfect poached eggs. And a lot of delicious breakfasts and lunches.
It will take you a few tries to perfect this for your particular microwave (they’re all a little different). Good luck, and good weekend.
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.