85 Reviews of Microwave Poached Egg on Toast

From: Jajaja

On Jan 21, 2005

I poach eggs in the microwave all the time because it is so quick and requires no added fat. I would suggest putting the egg in a bowl with a T or 2 of water, pricking the yolk, and cooking for about 60 seconds or so. Just watch it until it is done, as each microwave is different. Meanwhile toast up the bread in a toaster and butter it up a bit (or not). When the egg is done, drain the water off and put it on top of the toast. You can also put the egg and some mayo in between two slices of bread for a to-go sandwich. Nothing fancy, but it is quick and tastes good enough.

From: Charlotte J

On Feb 22, 2005

This is soooo easy, no pans to clean up afterwards, truly my kind of cooking (that is if my DH would like me get by with it)!!! My microwave is 1100 Watts so 40 seconds at 60% power was just a little to long as the white bubbled. So I just adjusted the time to 30 seconds, worked fine. The kids really thought this was great. One little girl said, "This tastes just like moms egg sandwhiches". Silly kid. I can't wait for "MY" kids to get home from school to fix this for a snzck for them. Thanks for another keeper.

From: Qwertio

On Nov 22, 2004

I love it. The only tip I have is don't use english muffins - they aren't big enough to hold the whole egg. If the egg runs over, it get under the bread and the whole thing sticks to the plate (although it still tastes good).

From: Kanzeda

On Dec 30, 2006

This is wonderful! I recipe ready made for tinkering. I like my egg yolk runny and I found that not piercing the yolk and cooking for 30 sec (in my microwave) on 100% made a nearly perfect over easy egg! Thank you for this recipe, no more cereal for me!

From: Sue L

On Dec 17, 2004

I tried this out today because it looked quick and seemed like fun (besides the fact I had not eaten breakfast yet). I made it a couple of times- first at 60% power which made the yolk hard, then at 50% power, and the yolk was runny in spots and hard in others. I wll try this again, but will go for it at 40% power. It tastes great, but the timing needs to be fiddled with, as everyone's microwave will cook it slightly different. It is important to keep it rotating (I don't have a turntable) so I turned it after 20 seconds, then every 10 seconds, then about every 5 seconds as it was close to being done. Thanks for posting!

From: Hey Jude

On Jan 11, 2005

This was a great little breakfast for me this morning as I was running late. I don't like any runny yolk at all so it took one minute, 20 seconds on 70% power to get my egg just right. I used rye bread for the toast. Thanks for the recipe Trisha!

From: Canadian Jane

On Sep 30, 2005

This was an excellent way to poach an egg. I followed the directions, but did not use butter...didn't miss it. I cooked the egg for 1 minute at 60% power (1200W oven) and is was just perfect. Whites cooked..yolk still runny. Thanks for posting this.

From: LEEZAH4

On Feb 13, 2005

My 5 year old son loved this! I like how it melted into the toast, insured him eating both the egg and the toast without the egg sliding off the toast. A few quick swipes with the pizza cutter, all set and ready to eat.

From: -Sylvie-

On Oct 10, 2005

This makes it very easy to have a quick egg sandwich. I hollowed out the bottom half of a crusty roll and used that instead of a slice of toasted bread. When done I added a slice of carver ham and the top half of the roll and had a great lunch snack! Make sure you watch this while it's cooking, otherwise it starts to bubble and it will explode in your microwave, leaving you with a small mess to clean. Thanks for sharing.

From: appliance queen

On Dec 21, 2004

I have a pretty powerful microwave oven--I think 900W. My turntable quit turning also so I cooked this at med power for 20 seconds at a time and turned it about a quarter. I did that about three or four times and the last time I stopped it before the 20 seconds were up because I could see it bubbling up. You just have to keep a close eye on it. I do like this recipe though! Sprinkle salt and pepper on before cooking. Thanks for the recipe!