How to Poach a Perfect Egg in Under 3 Minutes in the Microwave

After the BF took apart our stove top and left for three days, I was dying for an egg. Yes, he took apart our stove top. Took the coils out of the stove and left them...and I couldn't figure out how to get them back in and was afraid I would electrocute myself...it happens...

In his defense, he was doing it to order new drip pans, because the ones in our apartment are nasty. But he still left them off. For days. 

And I was hungry. 

So I attempted to poach an egg in the microwave. Apparently...this works. Really freakin' well. In less than 3 minutes. 

Start with a microwavable storage container--preferably one with a steam-release lid. Fill with two cups of water.

Microwave that bad boy for 2 minutes. Then drop an egg into the hot water. I have not tested this with more than one egg...but feel free to let me know how it works out. I'm a one egg kinda girl (OK...my ever-expanding waistline is a one egg kinda girl and I have to keep her from exploding.)

Put the lid back on the container, Microwave for 55 seconds. The egg will look something like this after it comes out. If you add extra eggs, try 55 seconds to start...if you need to add more time, you can always do that.

Is that not a beautiful piece of eggy goodness? Seriously.

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This is my favorite breakfast sandwich this week. Blueberry waffles with turkey sausage, cinnamon tuscano cheese from Trader Joe's, and a poached egg.

Perfectly poached. In under 3 minutes. Gooey inside, solid outside. For the win.

8 Points Plus Breakfast: Cheesy Grits and Egg(s)

You may be asking yourself, "Chrissy, grits? Seriously? My grandmother wouldn't even eat grits."

 But these aren't your grandmother's grits. 

Grits are like ground up tortillas just waiting for you to add cheese and eggs.

I love grits. I have loved them for less than 1 year. I have loved them ever since I tried delicious delicious homemade grits from my favorite chef in the whole world, Chef Paul, who taught me how to make these amazing grits with grilled radicchio and fresh mozzarella cheese with a balsamic glaze.

This morning's grits were not that, though. They were simple. Simple grits with a little butter and cheese, topped with an egg. 

As my TMJ pain has been acting up hardcore...I need to not eat anything I have to chew a whole lot. That leaves soup, ice cream, and grits.  Grits and eggs sounded delightful, so I came up with this little recipe. I hope you enjoy it.

Chrissy's Cheesy Grits with Chives

Makes 3 servings

 

2 1/2 cups water

1/2 cup Quaker Old Fashioned Grits 

2 oz Tintern Cheese, cubed

1 Tbs salted butter

Salt to taste

Slowly add grits to boiling water. Cover. Stir occasionally. Cook until thickened (about 15 minutes). Add butter, salt and cheese. Top with an egg or egg whites. 

Note: For anyone on Weight Watchers, one serving (about 1/2 cup) of these grits is 6 points. Add egg whites, egg substitute, or whole eggs of your choice and serve with a side of arugula and balsamic vinegar, sliced tomato, or fruit. You can also omit the butter and make the grits 5 points plus per serving.