Microwave Eggs

It just doesn't get much easier than this.  Grab yourself a newspaper (or tablet or device) and put the kid-chefs to work on breakfast this weekend!

What they'll need:  a small bowl or cup for each egg.  Eggs.  A splash of milk (or half-and-half if you're feeling decadent), a dab of butter and the seasonings of your choice.  And a microwave.

Beware: the eggs must be covered.  Trust me.  We learned that the hard way.

Microwave Eggs

Put a small dab of butter and a splash of milk in a ramekin or small bowl.  Microwave for 20 seconds, just long enough to melt the butter and heat the milk.

Add a dash of salt and pepper along with the herbs of your choosing.  Thyme, Italian seasonings, cayenne pepper, ground chipolte - whatever you like with eggs. 

Break one egg into the ramekin.  Put the Ramekin in the microwave and cover with a plate or plastic-wrap.  Really, you don't want to forget to cover it!  There may be loud popping noises while the egg cooks, but at least it won't get all over the microwave.  The yolk won't explode, but the bubbling up under the whites seems to be the source of all the fuss.

Microwave for 80 seconds.  The egg white should be cooked through, the yolk will be mostly done, similar to a fried egg.

Serve with toast.

Wasn't that easy?