I thought I discovered something extraordinary last week, when I put three egg whites in a bowl, loosely covered it with a saucer and stuck it in the microwave at full power for two minutes. Egg white omelette with no hassle and minimum washing up (if you eat it from the bowl itself.

I am however been told that it’s like the 101 of microwave cooking – a style of cuisine I only have recently discovered due to work being done in our flat making the kitchen out of bounds.

So today I would like to share with you my variation on Tim Ferriss’ three-minute ‘slow carb’ breakfast:

Ingredients:

  • 3 egg whites
  • half a tin of red kidney beans
  • 1 small tin of carrots and peas
  • 2 tablespoons of guacamole
  • 2 tablespoons of salsa
  • salt and pepper

Preparation:

  1. Break the eggs in a bowl
  2. Add salt and pepper to taste
  3. Beat the eggs slightly
  4. Cover loosely with a saucer or small plate
  5. Cook in the microwave for two minutes on high
  6. Remove from microwave
  7. Pour beans on eggs
  8. Pour carrots and peas on eggs
  9. Warm up in microwave (optional)
  10. Add guacamole and salsa