Fifty-second poached egg
- Place the water in a small pudding bowl or similar. Break the egg into the water. Pierce the yolk quickly with a toothpick or skewer to prevent the yolk from exploding.
- Cover and cook on 50% power for 50-60 seconds, depending on the wattage of your microwave. The egg will carry on cooking while standing. If not quite cooked, then spoon some of the hot water over the top.
- Lift out with a slotted spoon or fish slice onto the toasted muffin.
See more of Jan's eggy recipes