Scrambled Eggs for 2

1 tablespoon unsalted butter, optional 4 large eggs 1 tablespoon water kosher salt, to taste freshly ground pepper to taste

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

Melt butter (if using) in a 2 cup glass measuring cup for 20 seconds on High (PL-10). 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 1 minute. 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.