I have a totally shaming taste for Sausage and Egg McMuffins from McDonald's. Yes, I know.... but every once in awhile I indulge it.
But because I really can't afford the calories too often, and because it's junk food, I rather love a healthy home-made egg muffin; and this is what I had for breakfast this morning. If you can't bear microwaved eggs, then either fry your in a ring so they stay circular or poach them, but for me, the rubberiness of the microwaved egg is part of the charm!
1 wholemeal muffin
1 large Portabello mushroom
Large pinch of grated cheese (I used pre-grated Emmenthal, but Cheddar works very well, too).
Salt and pepper, as liked.
Split and toast your muffin; meanwhile peel the mushroom, dot with butter (or spray with olive oil or even Fry Light) and cook in the microwave for 1 minute. Chop the tomato and put in a ramekin dish with salt and pepper (and the juice from the mushroom, which will have run on to the plate). Microwave the tomato for 1' or 1'30". Top with the egg and cheese. Pierce the yolk of the egg. Return to microwave for a further minute or so, or until the egg is cooked to your liking.
Now assemble the mushroom on top of half the muffin, run a knife round the edge of the ramekin and turn the egg/cheese/tomato out on to the mushroom, and top with the rest of the muffin. You'll probably need a knife and fork to eat this with.
Okay, it's not McDonald's. But it is very nice!