Low fodmap poached egg
Microwaved low fodmap poached egg takes 85 seconds to perfectly poached perfection if you follow my secret method.
Ingredients
- Ingredients:
- 1 large organic local farm egg I use eggs from Sport Hill Farm in CT
- 1 silicone egg cup
- pats of butter for greasing the cup and buttering the toast
- salt and pepper
- 3 slices Jones Farm Canadian bacon
- 2 slices La Brea sour dough bread or Udi's GF white bread toasted & buttered.
Instructions
- Directions:
- Get out 2 or 3 tbsp butter to soften and put on the toast.
- Fry the canadian bacon slices in a non-stick skillet sprayed with butter spray.
- Grease a silicone egg cup with some butter all over the bottom and sides.
- Break an egg and pour it into the egg cup. Prick it with a toothpick.
- Place it on a microwave safe plate and cover it with a microwave safe domed lid. I used a cereal bowl. I set the microwave for 65 seconds.
- When the microwave stopped, the egg didn't look quite cooked, so I put the egg cup back in the microwave without the cover and set the timer for another 20 seconds. When the microwave stopped, my egg looked perfect just like a three minute soft boiled egg.
- Run a table knife around the sides of the egg. Slide the egg onto a plate along with the fried Canadian bacon, and slice the buttered toast into toast batons. Dip the batons in the egg, sip your lovely lemon green tea and enjoy this scrumptious, simple and easy breakfast.
- Note: My microwave is 700 Watts. Use a conversion chart to determine the time for your microwave wattage.