It's true, you can cook just about anything in the microwave. But does it taste good? Usually no; however, microwaving America's number-one breakfast food, bacon and eggs, comes out tasting like a conventionally cooked meal at a tiny fraction of the time. There are a few tricks to microwaving eggs and bacon, but the main thing to remember is that they both cook quickly and in mere seconds can become overcooked. Easy, fast and delicious, you can have a home-cooked breakfast even when you should have already been out the door.
Crack two eggs into a small dish and whisk with a fork. Add a little salt and pepper, 2 tbsp milk and 1 tsp butter. Combine well and transfer to a microwave-safe container such as a plastic bowl or ceramic ramekin. Place a small piece of cling film over the bowl and cut a small slit (for steam to escape). Place in the centre of the microwave.
Microwave at 70 per cent power for one minute. Stir the eggs, and continue cooking for another 30 seconds. Do not overcook the eggs or they will become rubbery. Even an excess of 20 seconds can be the difference between a scramble and a solid mass.
Allow the eggs to sit for one to two minutes before eating. They will continue to cook during this stage, so don't be worried if the eggs look slightly runny when you remove them from the microwave. When they have reached the desired consistency, transfer the eggs to a plate or eat them as they are in the container.
Cover a microwave-safe plate with a paper towel and place three pieces of raw bacon on top. Place a second paper towel sheet on top of the bacon (to prevent splattering), and place in the middle of the microwave.
Microwave on high power for three minutes. Check to see if the bacon is crispy. It should get almost as crispy as pan-fried or oven-baked bacon. If it is not crispy, return it to the microwave for another 30 seconds.
Remove the bacon from the microwave, and place it on the plate next to the microwaved eggs. Zap a cup of tea in the microwave, and you have a completely microwaved breakfast.