Baker and Eggs
Here’s a quick and easy one made solely in the microwave…and well, a toaster too. Just microwave a potato (thoroughly scrubbed) about the size of your fist or less. Microwaves vary, so cook on high power what ever time it takes to make it feel tender all the way through when a fork is inserted. Mine took exactly five minutes. Make a ric-rac design across the top by pricking your fork in deeply from one end to the other. Squeeze the ends until the potato pops open at the seam (you might want to do this with using a cloth or oven mitts ’cause that potato’s gonna be hotter ‘n a two dollar pistol). There should be a nice well in the center now so crack your egg and drop it in it. Some might spill over, it’s OK. Put it back in the microwave and continue to cook at ten second intervals until the egg white is all white. Do this for about a minute and keep an eye on it. You don’t want the yolk to burst.
Remove, and invert a bowl over the plate, go make some toast, and pour some O.J. Remove the bowl now, and check the egg for doneness. It might need a couple more 10 second intervals with the bowl on. Mine was just right by the time the toast was done. I gave it a dot of butter, sprinkled a little salt and pepper over it and had me a dandy little breakfast. Have a nice day!