Microwave Bacon & Eggs In A Mug
A quick and easy Bacon & Eggs in a Mug recipe taken from the Dairy Diary.
Ingredients
Smoked back bacon rashers 2
Butter 1 tsp
Button mushrooms 25g (1oz), washed
and sliced
and sliced
Eggs 2 medium, beaten
Semi-skimmed milk 1 tbsp
Cherry tomatoes 6, halved
Toast to serve (optional)
Instructions
1
Cut bacon in short snips along the fat side at regular intervals to help keep bacon flat during cooking. Place on a microwave-safe plate, cover loosely with a sheet of kitchen paper and cook on a high setting for 1½ minutes or until cooked. Drain fat and cut into small pieces.
2
Put butter in a large microwave-safe mug (at least 350ml/12fl oz) and cook on a high setting for 45 seconds or until melted. Stir in mushrooms, cover loosely and cook on a high setting for 2 minutes.
3
Mix eggs and milk together; season to taste.
4
Stir bacon and tomatoes into the mushrooms. Pour over egg mixture and cook on a high setting for 3 minutes until just set. Cover and rest for 5 minutes to cook through in the centre before serving with toast, if using.
