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:
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
- *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.
- *Add 4-5 small-medium slices of fresh tomato on top of the eggs. Cover tightly with plastic wrap.
- *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,