I’ve always found it a bit bachelor pad/college dorm-ish to microwave eggs. Tim Ferris, author of The 4-Hour Body (the book we’ve been getting our slow carb diet idea from), confesses to popping a Pyrex filled with pourable egg whites and veggies in the microwave for breakfast. Although the foodie in me cringed as I read this, there I was trying it for myself six weeks later. Turns out that it was actually pretty yummy and perfect for my morning rush. Here’s what to do:
Toss a few handfuls of spinach onto a microwaveable plate. Cover the leaves with your precooked lentils (notice the new obsession with lentils?!), and make a little indent in the middle. Crack a whole egg and drop it into the spot in the lentils. Now, cover the plate with one of those great microwave covers. If you don’t have those on hand, cover with a paper towel. This is important because my egg popped a bit the first time around. Cook for 2.5 minutes, and check to see how your egg is cooking. If desired, cook longer at 20-second intervals. Season with cracked black pepper, garlic powder, and hot sauce. What do you guys think?