I’m a stove snob when it comes to food. Mainly because I’m a foodie in a cyclist’s body. Some cyclists eat to fuel the ride. I, like many others, ride to eat. I enjoy food immensely.
When it came to breakfast, I always opted for the easy way out in some form of cereal… lately I’m into a hippie maple and flaxseed concoction that, amazingly, tastes quite awesome.
The other day, though, I was in the mood for a couple of eggs. When I have a craving for something good (ie not chocolate, ice cream or Twizzlers) I pay attention. Usually that’s my body’s way of saying, “Yo, we need a specific nutrient down here, get to it, bub.”
I got to thinking there had to be a better way than dragging out a frying pan and making a mess.
I nuked two eggs in a tiny ramekin with a sprinkling of cheese for 90 seconds. Toasted my bagel in a toaster oven for the same amount of time, and slapped the two together.
Perfect. 90 seconds to a hot egg and cheese sammich. Fluffiest egg I’ve ever eaten. Almost souffle quality. Beyond pillowy even.
Wipe the ramekin out, drop it in the dishwasher, done.