Happy Friday the 13th!
I do not suffer from triscadecaphobia, the fear of Friday the 13th. Normally it’s an extremely lucky day for me.
And true to form, what do I get but some fresh St. Phillips BLUE eggs, a gift from Miss Awesome? It’s always my lucky day.
Aren’t these beautiful?
I don’t want to waste them on something banal, so stay tuned for the amazingness I plan to create with them.
I have a number of project ideas lined up for the next few weeks, but they all take a bit of time, so please be patient with me if the posts you’ve been seeing are a little simpler than you are used to. As Blackadder would say, it’s all part of my cunning plan …
A couple of weeks ago I was procrastinating on the internet and I found a food blogger who discussed how after getting her husband and son off to work and school in the morning there was little time for her to find a nutritious breakfast (I wish now I had bookmarked the page). Her solution was to take an egg to work and cook it there in the microwave. We all know that eggs are the ultimate superfood, and a nice hot breakfast is a great way to start your day.
Before I was allowed to use the stove as a child, I used to make scrambled eggs in the microwave. It’s easy, painless, and nearly instantaneous.
All you need is an egg. Or two. A fork. And a coffee mug or very small microwaveable bowl. The benefit of the mug is that the handle is cool enough to hold onto, while the bowl tends to get a little toasty.
Take the eggs and crack ’em in your container. Scramble with fork. You don’t have to worry about cooking spray. The eggs will naturally peel away from the edges of the mug when they cook.
Feel free to stir in things, like cheese, or parsley, or Tabasco sauce (I did). Or basil, or avocado, or red peppers. Or whatever floats your boat. Bacon, maybe?
Nuke it for about a minute, depending on your microwave. Wash your fork while you wait.
BING! Eat yer egg(s).
A good quick breakfast or lunch or snack with minimal dishes to do and a whole heap of nutritional goodness.