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RECIPES/Breakfast
Scrambled Eggs for 1
Since the eggs will not stick to the microwaveable measuring cup, you can eliminate the butter – though it is quite tasty.
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INGREDIENTS
½ tablespoon unsalted butter, optional
2 large eggs
1 tablespoon water
kosher salt, to taste
freshly ground pepper, to taste
Instructions
Place butter (if using) in a 2 cup glass measuring cup and place in the Cuisinart Compact Microwave and microwave for 20 seconds on High (PL-10) to melt the butter. Let cool one minute. Break eggs into the cup, add water, and beat to blend with a fork or small whisk. Microwave, uncovered on High (PL-10) for 30 seconds. Stir vigorously to break up solids into curds. Microwave, uncovered on High (PL-10) for 30 seconds, until creamy and firm, but still moist. Stir to reach preferred consistency – eggs will continue to cook even after the microwave has stopped – resist the urge to cook longer, they will be at a safe temperature at 165°F. If dryer eggs are preferred, add an additional 10 to 15 seconds cooking after second stirring. Season to taste with salt and freshly ground pepper and serve hot.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Calories 149 (62% from fat) ▪ carb. 1g ▪ pro. 12g ▪ fat 10g ▪ sat. fat 3g ▪ chol. 425mg ▪ sod. 121mg ▪ calc. 49mg ▪ fiber 0g

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