Microwave Poached Eggs with Toast

Ingredients

• Butter (2 tablespoons, for spreading)
• Bread (2 slices, your choice of whole grain, sourdough, or white)
• Pepper (to taste, freshly cracked)
• Salt (1/4 teaspoon, plus additional for taste)
• Water (enough to fill the bowl (about 1-2 cups))
• Eggs (2 large, fresh)

Instructions

1. In a microwave-safe bowl, fill it with enough water to submerge the eggs and add 1/4 teaspoon of salt. Stir gently to dissolve the salt.
2. Crack the eggs into the bowl, ensuring they are fully submerged in the water. If desired, you can crack the eggs into a separate bowl first for easier handling.
3. Cover the bowl with a microwave-safe plate or microwave-safe plastic wrap to prevent splatter.
4. Microwave on high for 1 minute. Carefully remove the bowl and gently stir the eggs with a slotted spoon to encourage even cooking.
5. Return the bowl to the microwave and continue to microwave on high for another 1-2 minutes, checking frequently until the eggs reach your desired doneness. For runny yolks, aim for closer to 1 minute; for firmer yolks, 2 minutes is ideal.
6. While the eggs are cooking, toast the bread slices in a toaster or under a broiler until golden brown and crispy.
7. Spread the butter evenly on the toasted bread slices while they are still warm.
8. Using a slotted spoon, carefully lift the poached eggs from the water and place them on top of the buttered toast.
9. Season the eggs with freshly cracked pepper and additional salt to taste.
10. Serve immediately and enjoy your deliciously simple meal!