Breakfast Hack: Microwave Poached Egg

Yep. You read that title right. A poached egg. In the MICROWAVE!

I need to eat breakfast during the week. If I don’t, I have a serious crash and get mega hangry. Or I want to eat lunch at 11:00 am. Which doesn’t really work for me when I won’t be eating dinner until 6 or 7 on a weeknight. Getting up for work, I’m not ready to eat breakfast at 7 or 8. I like to eat it later on, because it keeps me satiated and allows me to eat lunch a little later.

I was making up scrambled eggs at home since the chickens are officially back into the habit of producing, but reheating them in the microwave left them a bit dry and rubbery. I found a post over at The Kitchn, which talked about poaching an egg in the microwave. I love me some poached eggs, so this news was amazing to me! Saves me some calories by not having to use butter to cook them, and I can have freshly made eggs for breakfast – on demand!

On the third attempt, I got a perfectly poached egg to smear over my multi-grain toast. Seriously. This egg poached better than the ones I make on the stove top. The trick I discovered is using already hot water, then microwave the egg for 60 seconds. If you read the post over at The Kitchn, they say to put the microwave at 50% power. Our work microwave lacks power, so I don’t do any adjustments and it works out great. If you have a newer microwave, I’d suggest starting at 50% power for 60 seconds and see where that gets you on the egg front. If it looks like it needs more cooking, give it another 30 second burst. I like a slightly runny yolk but a set white. The hot water sets the white without overcooking the center.

I think this is a great option for people who work in an office, or at any job where a microwave is available to heat up meals. Even college kids would benefit from this little trick!

Microwave Poached Egg

Tools:

Coffee mug

Small plate/saucer

1 egg

1/3 cup hot water

Put a splash of hot water in the bottom of the coffee mug. Crack your egg into the cup. Add in the rest of the water.

Put your egg filled mug into the microwave, and cover the top of the mug with the saucer – do NOT skip this part! It helps to steam the egg and prevents a hot mess if your egg explodes! ( I only had one incidence where the egg had a mini explosion, and it was before I was doing hot water and have started the microwave for another 30 seconds.)

Microwave for 60 seconds at normal power for older microwaves, 50% power for newer.

Once your egg is cooked to your liking, enjoy! I eat mine over a piece of multi-grain toast with some pepper and garlic salt. Add in some precooked bacon, and you’ve got a protein filled breakfast!

The DIY Life: Habanero Pickled Eggs

Having backyard chickens means that there are times when we are buried in fresh eggs. Right now, the chickens are still laying pretty regularly, but the time is looming when the days get shorter and cooler and the girls will slow down production. So, while eggs are plentiful, I decided to pickle some. Beet eggs are usually the type that people are most familiar with. Since I’m limited in what I can do in the kitchen since I have no countertops, I decided to do a simple pickled egg and make it spicy. I made some jalapeno pickled eggs last year, but they really lacked the heat I was looking for. We grew habanero peppers in the garden this year, and they’ve done well. So I decided to use those for the heat factor. In 7 days, you’ll have nicely pickled eggs with a heat that varies. These are great to have on hand for a flavorful boost of protein, or to have out as a snack for guests with assorted meats and cheeses.

Habanero Pickled Eggs

18 hard boiled eggs, peeled

3 cups vinegar

3 cups water

1 teaspoon kosher salt

1 teaspoon dill

1/2 teaspoon celery seed

1 tablespoon pickling spice

6 cloves of garlic, mashed and roughly chopped into chunks

4 habanero peppers, tops trimmed off

 

Add all your ingredients (except the eggs) to a large pot and bring to a boil. Once boiled, remove from heat, stir and let sit to cool slightly.

Add your eggs to a heat safe glass container – I used a 1/2 gallon mason jar.

Pour the brine over the eggs until the container is almost full. Be sure to get the peppers, garlic and any pickling spices from the brine into the jar so that they can continue to flavor. You will have extra brine, but that is ok.

Add the lid to your jar and let cool for about an hour, then place in the fridge for 7 days to allow the mixture to pickle. Shake the jar each day to get the seasonings, spices and peppers to move around and flavor your eggs evenly.

After 7 days, your eggs are pickled and you can enjoy them!

Mmmmm…smoothies…..

Has anyone else noticed how stifling hot out it’s been? The other day, the weather dude said that oh, it hasn’t been that hot out. We haven’t reached a 90 degree day yet. If I was near mr. weather dude, I would have throat punched him. In western PA it doesn’t need to be 90 degrees out to be miserably hot. We have humidity thick enough that it feels like you are walking through sweat. Gross, I know.

Soooo….since it’s been so hot out, cold beverages and breakfasts are becoming a thing around our house again. Lots of salads, frosty glasses of iced tea (or vodka, lemon & water), ice cream cones. You know, cold stuff.

I admit that I’ve been lazing around in my bed for another 30 minutes after my alarm goes off. Because I’m cozy. The ceiling fan is going, the morning news is on. I just want to delay starting my day a bit. I still have plenty of time to get ready for work and be out the door, but it limits the amount of time I have to whip up myself breakfast. And this girl HAS to eat breakfast. Otherwise my blood sugar drops and the hunger turns to hanger. It’s bad for everyone. So, when I’m pressed for time, I whip up a smoothie. Combining protein powder, oatmeal, and plenty of fruit helps to make a filling, satisfying breakfast beverage. The oatmeal helps to thicken the smoothie without watering it down, and using frozen berries means I can skip the ice and won’t have a watered down smoothie 20 minutes later. Because I combine protein powder & oatmeal, I use this smoothie as a meal replacement. It’s filling, it tastes good, and is healthy for me! Be sure to experiment with the types of fruits and liquids you use. Add in some frozen banana slices, pineapple, mango, strawberries. Whatever! Just make sure it’s frozen since this helps you avoid adding ice.

Don’t want to commit to purchasing a protein powder? You don’t have to, but it certainly helps the smoothie to be more filling. Not sure where to purchase some of the ingredients listed? Click on the ingredient to be taken to the site where I purchase. The protein powder I use is a whey protein that is non-GMO, non-denatured, no growth hormones and no artificial sweeteners or ingredients. I have only tried the double chocolate flavor and it’s very good. The RAW superfood powder is organic and lets me get a dose of nutrients, vitamins and minerals from more veggies than I could pack into a smoothie (and veggies or grasses that I just wouldn’t otherwise eat). Both of the powders I add in last me about 2 months as I only have smoothies on weekdays, with the most being 5 per week, so it helps to offset the cost of buying the protein and RAW powders. I can honestly say I feel more energy in the mornings of having smoothie than I do with a couple of cups of coffee. Minus the jitters and the afternoon slump.

Give it a try!

Chocolate Oatmeal Berry Breakfast Smoothie

1/4 cup oatmeal

1 1/2 teaspoons ground flax meal

1 cup frozen berries (I use a triple berry blend – blueberries, raspberries, blackberries)

1 cup coconut or almond milk

1/4 cup organic vanilla yogurt

4-5 drops  Sweet Leaf Stevia drops – optional

1 scoop Natural Factors Double Chocolate Whey Powder

1/2 scoop Garden of Life Perfect Food RAW Organic Chocolate Cocoa powder

In a blender, pulse your oatmeal and flax meal until it’s a powder. Add in your berries, coconut or almond milk, protein and RAW powders, and Stevia drops if using. Blend on high until everything is combined, 1-2 minutes. Blending for a longer time whips everything together and adds air, making the smoothie taste ridiculously creamy. If your smoothie is too thick, add a little more coconut or almond milk.

Pour into a glass, add a straw, and enjoy your breakfast beverage!