Microwave Poached Egg

Developed March, 2018 when the stove-top range was out of service.

1 large egg
1 c (240 ml) water
1 t (5 ml) white vinegar

1 oz (30 g) sliced ham
toasted, buttered English muffin

Put water and vinegar in a microwave-safe bowl. Choose a bowl in which the egg will be covered, about 12 ounce (350 ml) capacity. Place bowl on a plate for safe handling. Cover and microwave on high until the water boils. Carefully break the egg into the hot water. Cover, let stand for 30 seconds, and microwave on high for 30 seconds. Check if the whites are firm. Continue as needed in 15 second increments. Lift carefully from hot water with a slotted spoon, blot gently with a clean towel, and place on a buttered toasted English muffin topped with a slice of warm ham (optional). Season to taste with salt and pepper. [Note: Microwave oven is rated 1250 watts.]