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My Family's Favorite Egg Sandwich
(3 Votes)
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- SERVES
- 1
- COOK TIME
- 1 Min
It may sound simple, and it is, but this egg and cheese topped bagel is a favorite breakfast dish at Mr. Food's house... And it's sure to become a favorite at your house, too!
What You'll Need
- 1 egg
- 1 tablespoon shredded Cheddar cheese
- 1 tablespoon chopped cooked sausage
- 1 teaspoon sliced scallions
- 1 bagel, split
What to Do
- Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
- Break the egg into the cup and scramble then mix in the cheese, sausage, and scallions.
- Microwave at high power for 1 minute, or until set. (Microwave oven temperatures vary, so adjust cooking time according to your microwave.)
- Meanwhile, toast the bagel. Place the cooked egg in the bagel, and serve.
Options
For a heartier egg sandwich, mix in a sprinkle of bacon bits or cooked chunked ham along with the sausage. Want it lighter? Use any of the refrigerated or frozen egg substitutes (1/4 cup equals one egg).
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JudyTrudy
Mar 12, 2012
I'm thinking while the bagel is toasting you could have the egg cooked on the stove and it wouldn't be rubbery.
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scommander 2609683
Mar 13, 2012
for judytrudy...and all those who oppose cooking eggs in the microwave..I had trouble at first too, especially scrambling eggs for a larger crew. The trick is to 'play with your micro' until you've got the heat required figured out and most micros differing from others, it's a bid of a trial and error thing. If there's a few eggs involved, I will start on high for maybe a minute per egg, then stir. Then depending on how cooked they've become, I will lower the heat and go for another minute or two and stop the cooking when they are still about 1/3 runny and let sit covered for a couple of minutes. They really are quite light and fluffy. As for non-scrambled eggs, I always start at half heat only and check after a couple of minutes. I find two eggs covered for 50 seconds on half heat will give soft yolks by leaving them covered for another minute. I even cook fish this way and it never dries out...lower heat and then a bit of a short vigil for a minute or two. Hamburgers the same thing...everything remains so moist. Veggies are all steamed and hold their nutrients. I just felt one day that we don't give our microwaves enough credit. It takes learning but they are energy-efficient, fast, food remains intact as far as vitamins, minerals, etc. are concerned and clean-up is a snap.Hope this helps.
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catlady6866 2887274
Aug 28, 2014
I agree with Trudy. Why mess around and waste food while attempting to make it in the microwave, when it's sometimes much easier to make it on the stove. Yes, I love my microwave, but I only use it as a convenience in order to warm-up food, or to boil a cup of water to make tea or boulion. Doesn't anyone actually 'cook' anymore?
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