Microwave Egg and Cheese English Muffin

Slice 1 English muffin in half. Toast the halves in a toaster for 2 minutes until golden brown.

Grease the inside of a microwave-safe mug (approximately 8 cm in diameter) with 1g of unsalted butter to prevent sticking.

Crack 1 large egg and add 30g of egg white into the greased mug. Add 5 ml of water, a pinch of salt, and a pinch of black pepper.

Whisk the egg mixture vigorously with a fork for 30 seconds until completely combined and slightly frothy.

Microwave the mug on high (1000W) for 50 to 60 seconds. Watch closely as the egg puffs up; it is done when the top is set but still moist.

Place 1 cheddar cheese slice (22g) on the bottom half of the toasted English muffin.

Use a fork to gently slide the cooked egg patty out of the mug and place it directly onto the cheese, allowing the residual heat to melt it.

Top with the remaining English muffin half to close the sandwich.

Pour 250 ml of orange juice into a glass and serve immediately alongside the hot sandwich.