Foodie Friday "Break Room Haute Cuisine" proves you can actually make poached eggs in the microwave without them exploding!  Remember, don't try to just cook an egg in a bowl in the microwave. Big mess!

Lactose-Free Brunch for Two, Break-room Style (prep. time 10 minutes or less, depending on desired firmness of the eggs. Serves 2)

2 eggs

2 slices wheat bread

½ avocado

6 cherry tomatoes

In a microwave-safe bowl (even paper or a big, clean coffee cup), bring water to a boil in the microwave on high, about 2 minutes.  Slice the avocado and start the bread toasting while the water is going.  When water is boiling, carefully crack the two eggs into the hot water and spoon the hot water over the yolks.  Depending on the desired firmness of the eggs, it is now safe to microwave the water and eggs in about 30-second increments without the yolk exploding.  Slice the tomatoes in half and microwave them for about 30 seconds until soft. Place the toast on a plate and top each slice with the avocado.  Place the tomatoes to the side.  Carefully drain the majority of the water out of the bowl without spilling out the poached eggs.  Lift the eggs onto paper towels with a slotted spoon to further drain.  Place an egg on top of each slice of avocado toast and salt and pepper to taste.

*This dish was made for a co-worker whose husband is seriously lactose allergic and contains no dairy. Check, also, the bread you are using to make sure it has no butter on it or in it if lactose is an issue.

 

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