Preparation Time:

2 eggs
2 english muffins, cut in half
2 tomato slices
2 to 4 slices of thinly sliced fresh mozarella
Small handful of fresh, washed basil leaves
Olive oil to taste

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 2 teaspoons butter or margarine to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Open the english muffins, toast them, and drisil a little olive oil on each muffin.  On each muffin, place 1 egg, 1 tomato slice, 1 to 2 slices of mozarella cheese, and several fresh basil leaves.  Finally, top with the second half of the english muffin.

Hollandaise Sauce

Preparation Time: 15 to 20 minutes
Microwave Time: 2 to 4 minutes

2 eggs
2 english muffins, cut in half
2 tomato slices
2 thin slices deli ham
Hollandaise Sauce (see microwave recipe here)

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 2 teaspoons butter or margarine to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Prepare the hollandaise sauce as directed (about 1 minute total microwave time).

Open the english muffins.  On each muffin, place 1 egg, 1 tomato slice, and 1 slice of ham.  Pour hollandaise sauce over each muffin, and top with the second half of the english muffin.

Preparation Time:

2 English Muffins, cut in half
8 strips cooked, crispy bacon
2 fried eggs
1 tablespoon tobasco sauce
2 slices pepper jack cheese
1/4 cup fresh salsa

Place a layer of paper towel on a microwave safe plate.  Lay the strips of bacon over the paper towel.  Microwave on high for 4 to 5 1/2 minutes, until bacon is fully cooked and crisp.  Remove from microwave and place on a new sheet of paper towel to drain away excess grease.  Set aside and let cool.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 1 teaspoon butter or margarine per egg to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Open the english muffins.  On each muffin, place 1 egg, 4 strips of bacon, 1 slice of cheese, half of the tobasco sauce and half of the salsa.  Return to microwave for about 20 seconds, to melt cheese slightly and warm muffins.

Chorizo, egg and cheese breakfast rollup

Preparation time: About 10 minutes
Microwaving time: 14 to 18 minutes

To make these quick “sandwiches,” break an egg onto a hot tortilla, top with cheese and crisp chorizo, and microwave.

1/4 pound chorizo sausage, casings removed
8 flour tortillas (each about 8 inches in diameter)
8 large eggs
2 cups (8 oz.) shredded Cheddar cheese
8 green onions, roots and tops trimmed (each trimmed onion should be 8 inches long)
2 medium-size ripe tomatoes, thinly sliced
1 can (4 oz.) whole green chiles, seeded and cut into strips

Crumble chorizo into an 8- or 9-inch microwave-safe pie plate; cover with a paper towel. Microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes. With a slotted spoon, lift chorizo from pie plate and set aside. Wipe plate clean.

To make each roll-up, place a tortilla in pie plate. Microwave, uncovered, on HIGH (100%) for 15 seconds. Break an egg onto tortilla; prick egg yolk with a fork, then gently stir to distribute egg evenly. Sprinkle with 1/4 cup of the cheese and an eighth of the chorizo. Cover loosely, then microwave on HIGH (100%) for 1 to 1 1/2 minutes or until egg is barely set. Slide onto a plate; quickly add 1 onion, a few tomato slices, and a few chile strips. Roll up tortilla.

Repeat with remaining tortillas, eggs, and toppings. Makes 4 servings (2 tortillas each).

Per serving: 749 calories, 42 g protein, 58 g carbohydrates, 38 g total fat, 516 mg cholesterol, 1,248 mg sodium

Chili Egg Breakfast Puff

Preparation time: 5 minutes
Microwaving time: About 13 minutes
Standing time: 10 minutes

Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is sure to become a family favorite. If you like, offer picante sauce to spoon over individual portions.

1/4 cup butter or margarine
6 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup small-curd cottage cheese
2 cups (8 oz.) shredded jack cheese
1 can (4 oz.) diced green chiles
About 1 cup homemade or purchased
picante sauce (optional)

Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on HIGH (100%) for about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1 1/2 cups of the jack cheese, and chiles until blended. Smooth to make an even layer.

Microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on MEDIUM-HIGH (70-80%) for 5 more minutes, giving dish a half-turn after 2 1/2 minutes. Sprinkle egg puff with remaining 1/2 cup jack cheese. Microwave, uncovered, on HIGH (100%) for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched. Offer picante sauce to spoon over individual portions, if desired. Makes about 6 servings.

Per serving: 346 calories, 21 g protein, 7 g carbohydrates, 26 g total fat, 272 mg cholesterol, 738 mg sodium

Crustless Seafood Quiche

Preparation time:5 to 10 minutes
Microwaving time: 10 to 11 minutes
Standing time: 10 minutes

Once you eliminate the crust, a quiche is a natural candidate for microwave cooking. This version can be prepared with crab or tuna.

1 tablespoon butter or margarine, at room temperature
1/2 pound cooked crabmeat or 1 can (9 1/4 oz.) tuna packed in water, drained
1 cup (4 oz.) shredded Swiss cheese
1/4 cup each grated Parmesan cheese and
sliced green onions (including tops) 1 jar (2 oz.) diced pimentos, drained
3 large eggs
1 cup half-and-half
1/4 teaspoon each salt and ground nutmeg
1/8 teaspoon ground red pepper (cayenne)

Evenly spread butter over bottom and sides of a 9-inch microwave-safe pie plate or 10-inch quiche dish. Distribute crab evenly over bottom of plate. Then sprinkle crab evenly with Swiss cheese, Parmesan cheese, onions, and pimentos. Set aside.

In a 4-cup glass measure, beat eggs until blended. Mix in half-and-half, salt, nutmeg, and red pepper. Cover egg mixture and microwave on HIGH (100%) for 3 minutes, stirring after 11/2 minutes. Beat egg mixture to blend, then pour evenly over layered ingredients in pie plate. Shake plate to distribute egg mixture evenly.

Microwave, uncovered, on HIGH (100%) for 7 to 8 minutes, giving dish a quarter-turn every 2 minutes. Let stand, uncovered, for 10 minutes; quiche should feel firm in center when gently touched. To serve, cut into wedges. Makes about 6 servings.

Per serving: 235 calories, 19 g protein, 4 g carbohydrates, 16 g total fat, 184 mg cholesterol, 377 mg sodium

Corn Fritatta

Preparation time: 5 to 10 minutes
Microwaving time: About 7 minutes
Standing time: 1 minute

To make this Italian-style omelet, you briefly microwave fresh corn kernels, diced red pepper, and green onion in a pie plate, then pour in beaten eggs and cook just until the eggs are softly set.

2 tablespoons butter or margarine
3/4 cup fresh corn kernels (about 1 medium-size ear); or 3/4 cup frozen corn kernels, thawed
1/2 cup diced red or green bell pepper
1/3 cup chopped green onions (including tops)
4 large eggs
2 tablespoons whipping cream or milk
1/8 teaspoon liquid hot pepper seasoning Salt

Place butter in a 9-inch microwave-safe pie plate. Microwave, uncovered, on HIGH (100%) for about 35 seconds. Stir in corn, bell pepper, and onions. Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring after 1 1/2 minutes.

Break eggs into pie plate; add cream and hot pepper seasoning. Beat with a wire whisk until blended. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes. Remove plate from microwave; gently lift cooked eggs, tipping plate to let uncooked portion flow to edges. Then microwave, uncovered, on HIGH (100%) for 11/2 minutes or until eggs are softly set but still moist. Let stand, uncovered, for 1 minute. Then tilt plate and roll or fold frittata out onto a serving plate. Season to taste with salt. Makes 2 servings.

Per serving: 354 calories, 15 g protein, 15 g carbohydrates, 27 g total fat, 473 mg cholesterol, 267 mg sodium

Fried Eggs

To fry eggs in the microwave, you’ll need a browning dish. It’s also best to fry no more than 2 eggs at a time.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 1 teaspoon butter or margarine per egg to hot dish; tilt dish to coat bottom with butter. Carefully break 1 or 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 35 to 45 seconds per egg (if cooking 2 eggs, give dish a quarter-turn after 30 seconds). Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Eggs

Success with microwave-poached eggs depends on attention to two rules. To start with, make sure the water has reached a full boil, with bubbles breaking the surface, before you add the eggs. And never forget to prick the membrane over each yolk.

For 1 egg, pour 1/4 cup hot water and 1/4 teaspoon white vinegar into a 10-ounce microwave-safe custard cup. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes or until water reaches a full boil. Carefully break 1 egg into boiling water. With a fork, prick egg yolk straight down through membrane; cover cup and microwave on HIGH (100%) for 40 seconds. Remove from oven and let stand, covered, for 2 minutes. For a firmer egg, let stand for 3 to 4 more minutes. To serve, lift egg from water with a slotted spoon.

For 2 eggs, proceed as above, cooking each egg in its own custard cup; cooking time is the same.

For 3 or 4 eggs, measure water and vinegar into custard cups and arrange in a circle on a flat 12-inch microwave-safe plate (this makes it
easy to remove the eggs from the oven quickly). Proceed as above, allowing 3 1/2 to 4 minutes for the water in the cups to reach a full boil.

For 3 eggs, allow 1 1/2 to 2 minutes of cooking time; for 4 eggs, allow 2 to 2 1/2 minutes.

Preparation time:

Here’s a microwave take-off on “Joe’s Special,” an old San Francisco favorite that combines eggs, ground beef, and fresh spinach. To complete the meal, just add sourdough bread and a mixed green salad with Caesar-style dressing.

1 pound lean ground beef
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/2 pound mushrooms, thinly sliced
1/4 teaspoon each ground nutmeg, pepper, and dry oregano leaves
6 cups lightly packed torn spinach leaves 8 large eggs
Salt
1 cup (4 oz.) shredded colby jack cheese

Crumble beef into a shallow 3-quart microwave-safe baking dish. Add onion, garlic, mushrooms, nutmeg, pepper, and oregano. Microwave, uncovered, on HIGH (100%) for 9 minutes or until beef is no longer pink and onion is soft; stir every 3 minutes during cooking. Spoon off and discard all liquid.

Set spinach on top of beef mixture; cover and microwave on HIGH (100%) for 3 minutes. In a bowl, beat eggs until blended; add to mixture in baking dish. Microwave, uncovered, on HIGH (100%) for 8 minutes, stirring every 2 minutes to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Season to taste with salt. Sprinkle with cheese, and replace in microwave for 1 minute, so cheese can melt.  Let stand, uncovered, for 1 minute; eggs should be softly set. Makes 6 servings.