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The Perfect Low-Mess 90 Second Scrambled Egg Sammich

December 2018
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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.

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4 Comments

  1. Sheree says:

    Your missus has you well-trained.

  2. capejohn says:

    Once in a while I nuke an egg for a sandwich. Breakfast is my favorite meal of the day and it’s the meal that I put on my chef’s hat and do it to the nines.

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