I’m a girl who likes her breakfast hot.  Except when I don’t.  And then I want Greek yogurt and fresh fruit with my homemade granola.

I often make eggs or egg whites with tons of vegetables or sometimes with just a few:

Herb-Spinach Egg White Omelet with Salsa 

Egg and Egg White Omelet Filled with Cottage Cheese on Whole Wheat Toast

Mashed Potato Eggs

But without my kitchen, without my stove, I’m just a bit lost. I’ll admit it.  Here’s my old kitchen—SOB SOB…What was I thinking??

And here’s what it looks like right now:

YES! YES! It’s beautiful and getting better every day.  (I’m perverse, I’ll admit it; I do feel both ways.)

So, since the kitchen remodel has bled over into the entire first floor, I’m in the basement a lot. Lest you think that’s a nasty, cold, dirty cement sort of basement, I’ll set you straight.  We have a ranch with a walk-out basement full of windows and light.  There’s a big bathroom, a bedroom, an office, and a laundry room that now is equipped with a small prep table, a box of edible necessities, and a microwave.  Enter the One Minute and Thirty Second Eggs with Tomatoes Breakfast that this very morning was made with my home grown tomatoes.  I just picked them, the first to ripen,  yesterday.  Which was a good thing; it snowed this morning.  Ah, Colorado.  (I did cover the plants with black plastic last night; it supposed to warm up tomorrow.) 

ONE MINUTE AND THIRTY SECOND EGGS WITH TOMATOES

serves 1-2

1. *Oil or spray a deep microwave-safe bowl and crack two eggs into it.  Polk each yolk once and poke the whites several times in different places.  Season with salt and pepper.
2. *Add 4-5 small-medium slices of fresh tomato on top of the eggs.   Cover tightly with plastic wrap.
3. *Microwave at full power for about a minute and a half.  Let sit 30 seconds before carefully removing the bowl from the oven with mitts, opening gently (STEAM!!), and eating hot right from the bowl.

Cook’s Note:  Microwaves vary. Your eggs could take a few less or a few more seconds.

Fussy Eaters might season with Sriracha or add a piece of buttered toast after their espresso is made.

Local readers:  Join me tomorrow at SHOUSE APPLIANCES (N Academy and Austin Bluffs–just off the SE corner) for a book signing and soup tasting tomorrow, Saturday, September 13 10-1.  I’ll be serving up Corned Beef with Potato Soup with Irish Cheddar.  Come see me and dream about a new stove or fridge for Thanksgiving!

Sing a new song,

Alyce