Breakfast in a Jiffy

  • Serves: 1
  • Cooking Time: 3 MINS
  • Total Calories: 93 CALS

Nutrients per serving:

  • Fat: 7g
  • Protein: 7g
  • Sugars: 0g
  • Fibre: 0g
  • Carbohydrate: 1g


Sprinkle a few grains of salt in bottom of egg cooker (or microwave-safe bowl or mug). Break one egg into egg cooker. With fork, pierce yolk and white to bottom of cooker several times. (Piercing is necessary to prevent “exploding” during cooking.) Place lid on cooker base, lining up notches. Twist to secure. (Or cover with microwave-safe plastic wrap if using bowl or mug).

For soft-cooked egg: Microwave on High (100% power) for 35 seconds or microwave on Medium (50% power) for 1 minute. Egg should be almost completely cooked but should should still look slightly wet. If egg is still quite undercooked, turn it over in the cooker and microwave for 10 seconds more at same power level. Sprinkle cheese over top; let stand, covered, until cheese melts, about 30 seconds.

For hard-cooked egg: Follow same procedure as above, however start with longer cooking time (e.g. High (100% power) for 45 seconds).


Since microwave ovens vary in power, cooking times will also vary. Experiment until you find the cooking time and power level that work best.

Add cheese after cooking the egg. Adding cheese before cooking the egg (unless cheese is stirred into the uncooked egg) will result in undercooked egg white in the bottom of the cooker, as microwave energy will be attracted to the fat in the cheese on top.

Cooked egg can be stirred and spooned into the center of a large whole wheat flour tortilla. Add desired condiments. Roll up, tucking in ends, and microwave on High (100% power) until tortilla is warm, about 20 seconds.

Preparation: 5 minutes

Cooking: 3 minutes


  • 1 egg
  • a pinch dried basil or Italian seasoning
  • to taste salt and pepper
  • 2 tbsp (30 mL) cheddar cheese, shredded
  • 1/2 tsp (2 mL) parsley, chopped (optional)