Every since I was little, I have cooked eggs in the microwave and used them in fast food style egg and muffin sandwiches (you know....Canadian bacon, a slice of cheese, an egg patty, muffin) so I started my experiment at this point to skip the boiling water process.
Using small bowl with high sides, I sprayed it with Pam and cracked 2 eggs into it. I scrambled them and put it in the microwave for 90 seconds.
When it came out, I chopped the egg patty into chunks and stirred in Best Foods Mayo (gluten free), some shredded cheese (just because I can't live without cheese), and some sea salt.
I spread it on some toasted brown rice bread slices and tried it. It totally satisfied my egg salad craving and took less than 5-minutes to make. This recipe is a keeper!
Hello to any viewers from the Gluten-Free Homemaker Gluten Free Wednesdays!
3 comments:
Sounds yummy, very sad that I'm reading this while eating leftovers...quickie egg salad tomorrow!
Looks delish. I think I need to embrace the microwave for my eggs. I usually boil them but it's time intensive. The other day I tried the Alton Brown oven method (a little too explode-y for my liking...)
I saw the Alton Brown oven thing too and am scared to try it. Microwaving eggs is so easy but the trick is to under cook just a tad so they don't get rubbery.
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