Microwave Scrambled Eggs with Spinach
2min
3min
1
446
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Chef's Note
Adding a splash of milk raises the coagulation temperature of egg proteins, keeping your microwaved eggs tender instead of rubbery.
Tags
Ingredients
2 pcs medium eggs
50 ml semi-skimmed milk
30 g raw baby spinach
105 g white bread
5 g butter
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Roughly chop 30g of raw baby spinach on a clean cutting board.
- 2
In a microwave-safe mug or deep bowl, crack 2 medium eggs. Add 50 ml of semi-skimmed milk, 1/4 tsp of salt, and 1/8 tsp of black pepper. Whisk vigorously with a fork for 30 seconds until completely blended.
- 3
Stir the chopped raw baby spinach directly into the egg mixture.
- 4
Place the mug in the microwave and cook on high power for 45 seconds. Carefully remove and stir with a fork to break up any cooked clumps and move the liquid to the edges.
- 5
While the eggs cook, place 105g of white bread into a toaster and toast to your liking, then spread with 5g of butter.
- 6
Return the mug to the microwave and cook on high in 15-second intervals (about 30 to 45 seconds total) until the eggs are puffed and mostly set, but still slightly wet on top. Let stand for 1 minute to finish cooking gently in its own steam, then serve hot with the buttered toast.
Nutrition Information (per serving)
446
22g
56g
15g
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