Eggzactly

I’m trying to kick the kitchen-gadget habit; but a couple of weeks ago in Paris, killing time on the rue d’Assas, I couldn’t resist the above, which you can find here. It’s an egg poacher for the microwave, and I’m smitten. Scramble up an egg in a bowl with a little spoonful of cream or creme fraiche (or, heck, Boursin or cream cheese), salt and pepper, and some little dots of butter. Dab a little oil inside the silicone pot; slide in your egg and pop on the cover; give it 30 seconds in the micro (mine’s 800w)and check what you’ve got; you might need to stir it and give it another 10 seconds. A perfect coddled egg, no boiling water necessary. Breakfast!