The secret to the perfect poached egg is… DRUM ROLLLLLLL…. a microwave.
This method of egg-poaching is the perfect quick work breakfast or your lazy Sunday brunch sorted.
Boil the kettle.
Half fill a bowl with boiling water and crack in two eggs so that they are completely submerged.
Microwave on high for 30 seconds, then carefully check them with a spoon and remove with a slotted spoon when they are done, drain on kitchen paper and serve.
NOTE: The eggs cook really quickly so if you want nice soft yolks make sure you keep checking them and don’t cook for too long. Sometimes it takes a little experimenting to get the cooking time right with your microwave.
If you’re looking for a change from the usual brunch dish, try this Eastern-influenced poached eggs with moreish tahini dressing.
Kale, tahini and roast squash with poached eggs