A microwave oven makes easy work of scrambling eggs. They turn out much lighter and fluffier than when conventionally cooked.
4 tsps butter or margarine
4 eggs
4 tbsps milk or single cream
1 tbsp chopped chives
60 g (2 oz) cooked, peeled prawns
4 large ripe tomatoes
Salt and pepper
4 eggs
4 tbsps milk or single cream
1 tbsp chopped chives
60 g (2 oz) cooked, peeled prawns
4 large ripe tomatoes
Salt and pepper
method
1. Place the butter in a glass measure or a small, deep bowl and cook on HIGH for 30 seconds- 1 minute.
2. Beat the eggs with the milk or cream and add a pinch of salt and pepper. Pour into the melted butter and cook on HIGH for 3 - 4 1/2 minutes.
3. Stir frequently while cooking to bring the set pieces of egg from the outside of the bowl to the centre.
4. When just beginning to set, remove the eggs from the oven and stir in the chives and the prawns. Allow to stand for 1 - 2 minutes to finish cooking.
5. Meanwhile, cut the tomatoes into quarters or eighths but do not cut all the way through the base. Arrange the tomatoes in a circle on the turntable and heat through for 1 - 2 minutes on HIGH.
6. To serve, press the tomatoes open slightly and fill each with some of the egg and prawn mixture.
2. Beat the eggs with the milk or cream and add a pinch of salt and pepper. Pour into the melted butter and cook on HIGH for 3 - 4 1/2 minutes.
3. Stir frequently while cooking to bring the set pieces of egg from the outside of the bowl to the centre.
4. When just beginning to set, remove the eggs from the oven and stir in the chives and the prawns. Allow to stand for 1 - 2 minutes to finish cooking.
5. Meanwhile, cut the tomatoes into quarters or eighths but do not cut all the way through the base. Arrange the tomatoes in a circle on the turntable and heat through for 1 - 2 minutes on HIGH.
6. To serve, press the tomatoes open slightly and fill each with some of the egg and prawn mixture.
serving amount
serves 4
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