This is a quick, light breakfast we like to make on weekends, especially when eggs are on sale.
For two servings:
Split a whole wheat muffin in half and toast. I’d say “English Muffin” but our favorite is the Whole Wheat British Muffin at Trader Joe’s.
While that’s toasting, I scramble two eggs in a microwave-safe glass measuring cup. To stretch the eggs without adding calories/carbs, I add in water. You already know from reading my previous recipes that I’m an eye-ball cook. I’d guess it’s somewhere in the ¼ to 1/3 cup range. Mix this water in really, really, really well with a fork so that it won’t separate when cooked.
Microwave in 20 second intervals, stirring between each one until the eggs are scrambled to the consistency you like. I do not like runny eggs, so I cook mine fairly dry. Don’t be tempted to just turn the microwave on for 2 minutes straight, as this will cause the eggs to explode across the top of the microwave oven.
Ask me how I know 🙂
The toaster usually pops before the eggs are done – I sprinkle shredded cheese onto each muffin immediately so it gets a little melty from the muffin heat.
When the eggs are done I distribute them somewhat evenly between the two muffins. Their heat will further melt the cheese. Top with a spoonful of really good salsa.
We eat these with forks and knives, usually with some fruit on the side. And coffee. Definitely coffee.
