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14
RECIPES
Scrambled Eggs
This can be prepared to make one or two
servings. If you are preparing for just one
person, use only 2 eggs and see note within
the recipe for reducing the cooking time.
Makes 2 servings
½ tablespoon unsalted butter
4 large eggs
1 tablespoon water
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Put butter into a 2-cup microwave-safe glass
measuring cup or bowl. Microwave on Medium-
High (PL7) for 45 seconds to melt. Allow to cool
for 1 minute.
2. Break eggs into the cup, add water, and whisk
to blend. Microwave, uncovered, on High (PL10)
for 1 minute (if cooking only 2 eggs, cook for
30 seconds). Stir to break up solids into curds.
Microwave, uncovered on High (PL10) again for
an additional 45 seconds, until creamy and rm,
but still moist. Stir to reach preferred consistency
– eggs will continue to cook even after the
microwave has stopped – resist the urge to cook
longer; they will be at a safe temperature at 165°F.
If drier eggs are preferred, add an additional 10 to
15 seconds on High (PL10) after the second stirring.
3. Season to taste with salt and pepper and
serve warm.
Omelet Variation
Scrambled eggs can easily be transformed into an
herb and cheese omelet. After whisking eggs, add
1 tablespoon shredded cheese of your choice,
and 1 tablespoon chopped, fresh herbs (such as
dill, parsley and/or thyme). Continue with cooking
instructions for eggs above. After cooking, allow
the omelet to rest for 30 seconds to 1 minute; it
will set nicely and you can invert it onto a serving
plate. Season with a pinch of salt and serve warm.
Nutritional information per serving:
Calories 168 (67% from fat) • carb. 1g • pro. 13g • fat 12g
sat. fat 5g • chol. 380mg • sod. 213mg • calc. 56mg • fiber 0g
Nutritional information per omelet:
Calories 214 (72% from fat) • carb. 1g • pro. 14g • fat 17g
sat. fat 8g • chol. 392mg • sod. 319mg • calc. 95mg • fiber 0g
Fried Egg with Bacon
No extra pans to clean or grease covering your
stovetop when you cook this breakfast staple in
the microwave.
Makes 1 serving
2 slices bacon
1 teaspoon unsalted butter
1 large egg
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Line a microwave-safe plate with a paper towel.
Lay the bacon on top of the paper towel and place
another paper towel on top. Microwave on High
(PL10) for 1 minute, ip, re-cover, and microwave
on High (PL10) for another minute. Microwave
on High (PL10) for an additional 30 seconds for
crispier bacon. Reserve.
2. Put the butter on a microwave-safe plate and
microwave on High (PL10) for 1½ minutes. Crack
egg onto the warmed plate. Using a toothpick,
pierce a hole fully into the yolk. Put plate into the
microwave and cook on Medium-High (PL7) for
45 seconds.
3. Season with salt and pepper and serve warm.
Nutritional information per serving:
Calories 152 (72% from fat) • carb. 0g • pro. 10g • fat 12g
sat. fat 5g • chol. 206mg • sod. 360mg • calc. 28mg • fiber 0g
Eggs Benedict
A brunch staple, this dish is sure to please all of
your guests.
Makes 2 servings
2 slices Canadian bacon
1 teaspoon white vinegar, divided
2
/
3
cup water, divided
2 large eggs
1 English muffi n, split and toasted
½ cup Hollandaise Sauce (see following
recipe)
1. Put the Canadian bacon slices on a microwave-
safe plate lined with paper towel. Cover bacon
with paper towels. Microwave on High (PL10) for
1 minute, ip, re-cover, and microwave on
High (PL10) for another minute. For crispier bacon,
microwave on High (PL10) for additional
15-second increments. Reserve.
2. Prepare the eggs for poaching. Put half of the
vinegar and water into two separate custard cups.
Break an egg into each cup and gently prick the
yolks with a toothpick. Cover the cups with plastic
wrap. Microwave one at a time for 45 seconds
on High (PL10) and allow to rest, covered, for 30
seconds in poaching liquid. For runnier yolks,
skip the rest time. Allow eggs to drain on a paper
towel-lined dish.
3. Put split English muf n halves on two separate
plates. Top with bacon, egg and drizzle with
Hollandaise Sauce.
Nutritional information per serving:
Calories 509 (74% from fat) • carb. 16g • pro. 17g • fat 41g
sat. fat 23g • chol. 2464mg • sod. 1088mg • calc. 83mg • fiber 1g
cmw110_18ce050188_eng_ib.indd 14 2/23/18 3:58 PM
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