A simple breakfast, two little kitchen experiments, and one gadget that didn’t go to plan.
I tried a microwave egg poacher, following the instructions and piercing the yolks. Twelve seconds later, the lid burst open. So I went back to something simpler: a small microwave-safe ramekin.
The result? An egg on avocado toast that I’ve happily made again.
The egg: a ramekin does the job
This is the method that worked in my microwave:
- Crack one egg into a small microwave-safe ramekin.
- Pierce the yolk membrane and add 1 teaspoon of water.
- Microwave uncovered for 30 seconds, then check. If the white isn’t set, continue in 5-second bursts.
In my tests, the egg took 30–35 seconds. Your timing may vary with the egg and your microwave, so treat that as a starting point.
Serve on toast with sliced or mashed avocado.
The bacon: start with water
It sounds a little odd, but I also tested cooking bacon in water before letting it crisp in the pan.
- Lay the bacon in a cold frying pan and add just enough water to cover it.
- Turn on the heat and let the water simmer away.
- Once the water has evaporated, let the bacon crisp in its own rendered fat, turning if required.
Important: Start with both the bacon and water in the cold pan.
SANE Tip: Streaky bacon works best—the streakier, the better. I tested middle bacon too; it worked, but the result wasn’t nearly as good.
Put it all together
Toast, avocado, your egg and a few strips of bacon. Add a glass of orange juice, and breakfast is ready.
These are small things, but they’re exactly the sort of kitchen shortcuts I like testing for Sane Sundays: simple ideas worth sharing once I’ve tried them myself.
