Microwave Cheesy Egg and Potato Bowl
Tender microwaved potato cubes folded into soft scrambled eggs with melted cheese and a knob of butter. A fast, high-protein single-serving breakfast or lunch made entirely in the microwave.
- Total
- 16 min
- Prep 5 · Cook 9 · Rest 2
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Whisking
- Savory
- Microwave
Instructions
-
Peel the potatoes and cut them into 1.5 cm cubes. Put them in a microwave-safe bowl, add 2 tbsp water, cover with a microwave-safe plate and microwave on high for 5 minutes, until a cube pierces easily with a knife.
~5 min
Covering traps steam, which cooks the potatoes evenly and keeps them from drying out in the microwave.
Cut the potatoes to an even 1.5 cm so they all finish at the same time; larger pieces stay hard while smaller ones go mushy.
Dicing Cut potatoes into even 1.5 cm cubes so they cook at the same rate; uneven pieces leave hard centers or mushy edges.
-
While step 1 cooks
While the potatoes cook, grate the cheese on the coarse side of a grater.
~1 min
-
Crack the eggs into a second microwave-safe bowl. Add 2 tbsp milk, 0.25 tsp salt and 0.125 tsp black pepper and whisk with a fork until the yolks and whites are fully combined.
~1 min
Whisking fully combines yolk and white so the eggs cook evenly instead of leaving streaks of set white.
Whisking Whisk eggs until no streaks of yolk or white remain; a fork works, but stop once combined to avoid over-aerating.
-
Add the butter to the eggs. Microwave on high for 30 seconds, stir with the fork, then microwave in 20-second bursts, stirring between each, until the eggs are softly set but still glossy, about 1 minute 30 seconds total. They will look slightly wet; they finish cooking in the next step.
~1 min
Short bursts with stirring prevent hot spots from overcooking the eggs into a rubbery texture.
Microwaves vary in power, so stir the eggs every 20 seconds: they can turn rubbery in seconds once they set.
-
Drain the potatoes well and fold them into the eggs. Scatter the cheese on top and microwave on high for 30 seconds, until the cheese melts and the eggs are fully set.
~1 min
The residual heat and brief final burst finish setting the eggs while melting the cheese without overcooking.
-
Let the bowl stand for 2 minutes so the cheese settles and the eggs firm up, then taste and add a pinch more salt if needed.
~2 min
Standing lets carryover heat finish cooking the eggs and allows the cheese to thicken and cling.