Breakfast

Egg 'n' Waffle

Ingredients:

1 frozen whole grain waffle, toasted
1-2 eggs
Salt, to taste

Instructions:

Microwave Method:
In a ramekin, microwave ½ tsp (2 mL) butter on high (100%) for about 15 seconds. Rotate ramekin to butter all sides. Crack one egg into ramekin. Pierce egg yolk with fork. Cover with plastic wrap with one corner pulled back for venting. Microwave on Medium-High (70%) for 45 seconds to 1 minute or until desired doneness. Let stand 1 to 2 minutes without removing the plastic wrap. With spoon, remove egg from ramekin onto toasted waffle. Repeat procedure for second egg.

Preparation: 1 minutes
Cooking: 1½ minutes
Standing: 2 minutes

Stovetop Method:
In a shallow saucepan, bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold egg into a small dish and gently slip egg into water. Repeat procedure for second egg. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Place onto toasted waffle.

Makes 1 serving.

Preparation: 2 minutes
Cooking: 5 minutes

Tip: Always use plastic cookware in your microwave. It gives the most even cooking since it does not attract as much heat away from the food as does glass or ceramic.

Suggestion for Complete Meal: Serve with fruit flavoured yogurt and seasonal fruit.

Nutrients per serving:

Calories: 150
Protein: 8.0 g
Carbohydrates: 15.0 g
Fibre: 1.0 g
Fat: 6.0 g
Sodium: 1230 mg