Did you ever wonder what the point of having a microwave was, besides it’s ability to reheat leftovers and defrost frozen items if you watch it carefully? While I would never cook a meal or anything major in a microwave, it does have other uses. Take these eggs, for example.
I came back from walking the dog and visiting Jacques this morning who, by the way, was sitting down for a huge breakfast-dinner with his buddies at 7:30 a.m. I decided to bake some eggs for a “correct” breakfast but I couldn’t be bothered to preheat the oven and wait. So I decided to use the microwave.
Baked Eggs in Tomato Sauce
3/4-1 cup leftover tomato sauce
Spread some tomato sauce in the bottom of a ramekin. Break the eggs into the sauce and pierce each yolk with a sharp knife. Add more sauce around the yolks, sprinkle with the cheese and microwave for 3 1/2-4 minutes. Sprinkle with parsley and serve with toast spread with manchovy paste http://cookinginsens.wordpress.com/2012/01/10/jamies-super-scotch-woodcock/. Pour a glass of fresh squeezed and enjoy.