Is it because I live in New York City and live a fast-paced lifestyle? Or would I still not cook if I had a kitchen the size of my apartment and all the time in the world?
I have a suspicion I wouldn’t really cook anyway. But there are a few things I can throw together. And in case any of you out there are living the bachelor-kitchen lifestyle, I thought I’d share my new favorite thing: microwave poached eggs.*
A poached egg has always seemed like a delicate intrigue. I’ve tried to get that perfect poach for years and I’ve always messed it up. Then, in a fit of laziness, I googled “egg in microwave” and found out that there need not be a shroud of mystery around this. So simple.
– Fill a microwave-safe bowl or mug half with water (I use my Anthropologie Monogrammed Mug. It just seems to be the perfect size and makes me feel fancier that this recipe indicates I am.)
– Crack your egg into the water.
– Cover the mug with a saucer.
– And stick in the microwave for about a minute, 1:15, depending on how runny you like it.
Lift the egg out with a slotted spoon. If you don’t have a slotted spoon, just use a regular one and it will all be fine.
I put my perfect poached egg on a piece of Udi’s Chia toast, which I make in the oven because I do not own a toaster. Salt, pepper, whatever you like.
Breakfast like a grown up.
*A note about eggs: I have been a vegetarian for about 15 years. I’ve tried veganism before, but am not a vegan full time. For me, an egg is a nearly perfect food. And if I can get them from non-factory farms, then I do. These are the diet choices that work for me, and I’m aware they don’t work for everyone.
This breakfast image comes from the lovely blog Dinner With Julie.
martinis and mantras 
thank you for this!! i LOVE poached eggs but they seemed to complicated to make at home… definitely going to try this soon.
This is seriously the easiest thing. And for some reason I feel much more French when I do a little mustard/mayo dressing.