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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Breakfast

RECIPE: Homemade Bacon Jam


In this clever version, bacon jam on toast is turned into a holiday treat. Photo courtesy Here’s the recipe.


You’ve got time to whip up a batch of bacon jam, either to serve at Christmas breakfast or to give as a special gift.

Thia recipe is from chef Johnny Gnall, who teaches us that….


“Sure, pork loins and roasts may get slathered or served with a fruity condiment,” says Chef Johnny. “But cured pork like bacon, guanciale, pancetta and prosciutto, used sparingly, makes a great accent and can steal the show, even in scant amounts. When you cook salt pork products or pork chops, simply save the drippings and make bacon jam!

“I keep a jar of bacon drippings in my fridge, adding to it each time I cook bacon. One of my favorite uses for the bacon fat is when I drop a tablespoon or so into a small sauce pan and add a few spoonfuls of whatever jam I happen to have on hand.”

Here’s the easy and inexpensive recipe (you don’t use expensive bacon, but the by-product from cooking it):


  • Bacon drippings
  • Jam of choice
  • Fresh rosemary or thyme
  • Toast
  • Preparation

    1. WHISK together the bacon drippings and jam in a small pot over medium heat. Heat just enough to melt the bacon fat and blend together, and add the chopped herbs to taste.

    At this point, all you need is a thick slice of toast to make a very delicious and indulgent breakfast on the go. You could top it with an egg.

    You could top it with arugula and cherry tomatoes for a Christmas appetizer or hors d’oeuvre, as in the photo. Or you could…

    2. MAKE a sauce. You can stretch the bacon jam out with broth or water and use it as a quick and simple sauce over or in whatever grain you are serving. It goes particularly well with something hearty, like farro. Just a little of this rich, sweet concoction can turn any grain into a belly-warming home run. Or, dab some on mashed potatoes!



    RECIPE: Christmas Tree Eggnog French Toast

    This recipe from Driscoll’s Berries tastes best when using slightly stale bread and soaking it overnight in the eggnog mixture. You can, however, make it at the last minute without the advance prep work.

    For Christmas breakfast, most of the prep can be done the night before. In the morning, just brown the toast and trim to assemble your tree. Place it on the dining table and watch the tree disappear quickly!

    You’ll have more berries than you need to decorate the Christmas tree, so serve them in a bowl on the side. Find more berry-laden recipes at


    Ingredients For 4 Servings

  • 8 thick slices dense, stale bread* (country white or wheat
  • 2 cups eggnog
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups strawberries, hulled and sliced lengthwise
  • 1/2 cup blueberries
  • 1/4 cup blackberries
  • 1/4 cup raspberries
  • 1/4 cup confectioners’ sugar
  • Dash freshly ground nutmeg
  • Optional: maple syrup
    *If the bread is fresh, let the slices sit uncovered for a few hours to dry out.



    Turn French Toast into a Christmas tree. Photo courtesy Driscoll’s.



    1. LINE a large, shallow baking pan with bread slices. Mix the eggnog with the eggs, vanilla and cinnamon in a medium bowl. Pour the eggnog mixture over the bread, turning the slices once to coat both sides. Cover pan with foil and refrigerate overnight.

    2. HEAT a greased griddle over medium heat. Cook the bread slices about 2 minutes per side, or until golden brown and cooked through. Remove from pan then cut the 2 bottom corners off at an angle leaving the top crust intact. Bottom of the slice should now be in a V pattern.

    3. PLACE the slices on a platter and create a berry Christmas tree by layering berry slices V side up to form a pyramid shape. Arrange a single blackberry as a stump, sliced strawberries for the tree skirt and 6 raspberries as a tree topper. Then create a garland of small blueberries. Top with dusting of nutmeg and powdered sugar for snow. Serve with an optional side of maple syrup, and a bowl of the extra berries.



    RECIPE: Baked French Toast

    National French Toast Day is November 28th. Take a break from Thanksgiving leftovers and enjoy this baked French toast casserole—part French toast, part bread pudding.

    The recipe is from Pepperidge Farm, which uses its Cinnamon Swirl Bread; but if you can’t find it, you can use any cinnamon or cinnamon-raisin loaf.

    Prep time is 15 minutes, chill time is 1 hour or overnight. Bake time is 45 minutes, so if you do the prep and chill in advance, all you have to do is wake up and preheat the oven.


    Ingredients for 8 Servings

  • 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
  • 3/4 cup sweetened dried cherries or cranberries
  • 6 eggs
  • 3 cups half and half or milk
  • 2 teaspons vanilla extract
  • 1 tablespoon cinnamon sugar or confectioners sugar
  • 2 tablespoons whipped butter
  • 1/2 cup pure maple syrup


    Baked French toast is like bread pudding. Photo courtesy Pepperidge Farm.



    We love all the Pepperidge Farm swirl breads. Photo courtesy Pepperidge Farms.



    1. PREHEAT the oven to 350°F. Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish.

    2. BEAT the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.

    3. BAKE for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

    Nope! Here’s the history of French Toast.




    PRODUCT: Umpqua Oats Single Serve Oatmeal

    We’ve grown fond of single-serve premium oatmeal cups. The grab-and-go packages are easy to tote, requiring only a half cup of hot water and three minutes of sitting time to turn into a nutritious breakfast or snack. The al dente oatmeal needs no milk, although occasionally we add some.

    Umpqua Oats sent us samples of their line, and we felt good eating every one. The all-natural flavors include:

  • Jackpot: raspberries, blackberries, strawberries and pecans
  • Kick Start: blueberries, cranberries, sunflower seeds and more
  • Mostly Sunny: apples, cranberries and raisins (nut free)
  • Not Guilty: blueberries, apples, flax, chia and no added salt or sugar
  • Old School: apples, pumpkin seeds, cranberries, walnuts and almonds
  • RU Nuts: walnuts, sunflower seeds, almonds and flax
  • Salted Caramel: caramel pieces with pecans and sea salt
  • Vanilla Almond Crunch: almonds, vanilla, honey and vanilla almond granola


    Just add hot water. Photo courtesy Umpqua Oats.



    Three of the eight grab-and-go varieties. Photo courtesy Umpqua Oats.


    The benefit of Umpqua Oats over instant oatmeal is that the brand uses the whole hulled grain, rather than processed “instant” oats, providing more fiber in addition to better texture. There’s also less sugar than sweetened instant oats.

    The line is certified kosher by Blue Ribbon Kosher and certification by the Non-GMO Project.

    Umpqua Oats is currently sold at more than 2,000 retail outlets across the United States. For more information or to order online, visit

    Founded in Oregon by two moms and now headquartered in Las Vegas, Umpqua Oats was one of the first purveyors to provide a quick-cooking, single-serve oatmeal product based on high-quality ingredients for taste and satiety.

    Umpqua is a river in southwest Oregon. The name means “thundering waters” or “across the waters” in the native Umpqua language.




    PRODUCT & GIFT: Pumpkin Granola

    Artisan granola specialist My Favorite Indulgence slow-roasts gourmet granola in small batches. The result is very flavorful, and crunchier than most granolas.

    Flavors include Granola With Nuts, Nut Free Granola and Chocolate Mocha Granola. But a timely seasonal gift is the Pumpkin-Spiced Granola (it’s available year-round).

    Made with certified non-GMO ingredients on a base of oats, the rich flavors derive from real pumpkin, spices (cinnamon, ginger and nutmeg), almonds, walnuts, dried cranberries, brown sugar and maple syrup.

    A 10-ounce pouch is $9.95. There’s free shipping with a purchase of three pouches or more. Handsome gift wrapping is available.

    Alas, the individual snack pack size is temporarily sold out, but keep checking: They make great stocking stuffers and party favors.

    Get yours at



    Gourmet and giftable: Pumpkin-Spiced Granola. Photo courtesy My Favorite Indulgence.



    Granola was invented as a healthy breakfast food in 1863 by Dr. James Caleb Jackson, owner of a sanatorium* in upstate New York. It was the world’s first dry, manufactured breakfast cereal.

    At that time, the standard American breakfast was a cholesterol-laden hot meal of eggs, bacon, sausage and beef or chicken, hot cereal, biscuits, toast, butter and jam—a British tradition that evolved to fortify the gentry for a day of sport. (The less wealthy had a ready supply of eggs from their own eggs; fresh eggs also were easily accessible to city folk.)

    Granula became granola when Dr. John Kellogg, who founded a sanatorium in the midwest, produced a similar product with the same name. So, “granola” was born of a trademark lawsuit.

    Check out the history of granola and the difference between granola and muesli.
    *Also spelled sanitorium and sanitarium, it indicates a medical facility for long-term illness. While many specialized in the treatment of tuberculosis and other diseases that were not curable before the advent of antibiotics and other medications, others catered to the affluent in a more spa-like environment, where their digestive problems and other discomforts were treated with a regimen of rest and good nutrition.



    RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions


    Cheese strata with kale and sausage. Photo
    courtesy Eat Wisconsin Cheese.


    Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine.

    Enjoy it for brunch or lunch with a green salad.


    Ingredients For 8 Servings

  • 2 tablespoons butter, divided
  • 1/2 pound pork breakfast sausage roll
  • 1-1/2 cups yellow onion, chopped
  • 2 cups packed kale, stems removed and coarsely chopped
  • 9 cups French or Italian bread, cut into cubes (about
    1 baguette)
  • 1-1/2 cups (6 ounces) Fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin Parmesan cheese, grated
  • 2-3/4 cup whole milk
  • 9 large eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg


    1. MELT 1 tablespoon butter in sauté pan over medium heat. Add sausage and cook until browned. Drain on paper towel. Add remaining 1 tablespoon butter and onions to pan and cook over low heat until onions are soft and caramelized, 15-20 minutes. Add kale and cook until wilted, stirring frequently.

    2. BUTTER a 9×13–inch baking dish. Distribute 1/3 bread cubes in bottom of dish. Top with 1/3 of sausage, kale and onions. Sprinkle with 1/3 of Fontina and Parmesan. Repeat layering with remaining ingredients.

    3. WHISK together in large bowl the milk, eggs, mustard, salt, pepper and nutmeg. Pour over baking dish, making sure all bread cubes are moistened. Press mixture down so it lays flush with the top of baking pan.

    4. COVER with buttered foil and refrigerate for at least 8 hours or overnight.

    5. PREHEAT oven to 350°F. Let the strata come to room temperature for 30 minutes. Bake uncovered 50-55 minutes. Let stand 10 minutes before serving. Store leftovers in fridge.



    Kale, kale everywhere. Photo of Black Tuscan Kale (Dinosaur Kale) courtesy Good Eggs.



    A strata or stratta is a layered casserole dish, similar to a quiche or frittata. The base is a mixture of bread, eggs and cheese, to which any variety of ingredients can be added. Sausage or ham and vegetables are particularly popular.

    Strata is the plural of stratum, the Latin word for layer.

    According to Wikipedia, the earliest strata recipe known is from 1902, a gratin of layers of bread, white sauce, and cheese, but no eggs.



    TIP OF THE DAY: Make Scuffins


    Surprise: a center of apricot conserve. The
    black flecks are flaxseeds. Photo courtesy
    Frog Hollow Farm.


    Today’s tip comes from Frog Hollow Farm, a beloved grower of organic fruit in Brentwood, California, an hour east of San Francisco in the fertile Sacramento River Delta.

    Before there was the cronut, there was the scuffin. Necessity was the mother of invention.

    Some five years ago, Frog Hollow Farm began to make frozen purées from fruit that wasn’t cosmetically attractive enough to sell to consumers. They then set about creating products from the purées, and the winner was the scuffin.

    What sounds like a cross between a scone and a muffin is actually a triple hybrid, which includes the center of a jelly donut— substituting conserve, jam or preserve for the jelly. (Here are the differences between jelly, jam, conserve, etc.)

    A hearty, sconelike dough formed into a muffin shape, a scuffin is more dense than a muffin, with a texture that goes from a crisp exterior and crumbly scone interior to center of smooth fruit filling, made from the purée. It eliminates the need to choose between a scone and a muffin. They can be breakfast bread, snack or dessert.

    Served at the Frog Hollow Café in San Fransicso’s Ferry Building, the scuffin was an instant hit. The whole grain flour and flaxseeds, add healthful elements and a nuttiness that pairs well with the jam.

    Total prep and baking time is 1 hour.


    Ingredients For 12 Scuffins

  • 4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
  • 1 cup whole-wheat flour (4 1/2 ounces)
  • 3/4 cup all-purpose flour (3 ounces)
  • 1/4 cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
  • 3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon sea salt or kosher salt
  • 1 egg
  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 3/4 cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)


    1. PREHEAT oven to 350°F. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size 12-cup muffin tin (3-1/2-ounce-capacity). Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

    2. COMBINE dry ingredients in a mixing bowl. Melt the remaining 4 tablespoons of butter, add to the dry ingredients and mix with a fork until just combined.

    3. WHISK together the egg, milk and cream in another bowl. Add to the dry ingredients and mix to combine (the dough will be quite sticky).

    4. RESERVING about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press the dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.



    Scuffins filled with blueberry preserves. Photo courtesy Frog Hollow Farm.

    5. SPOON about 1 tablespoon of jam into each well. Using your fingers, pinch the remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.

    6. BAKE 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.


  • Try different flavors of jams and preserves.
  • Use different spices—nutmeg, ginger or allspice, for example, instead of cinnamon or cardamom.


    RECIPE: Cheese-Stuffed French Toast

    Today for brunch, we made this tasty recipe from the Wisconsin Milk Marketing Board. It’s sweet and savory: cheese with the sweet notes of conventional French toast.

    The recipe uses Havarti from Wisconsin, but you can substitute another cheese of choice. Suggestions: Mozzarella, Monterey Jack, Tilsit or for a stronger flavor, Muenster, Port du Salut or Reblochon. (Check out our Cheese Glossary.)



  • 1 16-ounce challah or French bread loaf, cubed
  • 1 package (8 ounces) Havarti or other cheese, cut into thin slices
  • 6 large eggs
  • 4 cups milk
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon, divided
  • 2 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1-1/2 cups fresh or frozen blueberries
  • 1 jar (12 ounces) blueberry preserves


    Cheese-stuffed French toast. Photo courtesy


    1. PREHEAT oven to 350°F.

    2. ARRANGE half of bread cubes in lightly buttered 13x9x2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes.

    3. WHISK together the eggs, milk, sugar, 1 teaspoon cinnamon, butter and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle the remaining cinnamon over the top. Cover baking pan with foil.

    4. BAKE for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

    5. MAKE the sauce. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve over the French toast or on the side.



    RECIPE: Nutella French Toast


    Nutella, jam and panettone French toast.
    Photo courtesy Bauli.


    Panettone (pah-neh-TOE-nay) began in medieval Italy as a Christmas bread; but today, the fluffy yellow yeast bread variously filled with raisins, other dried fruit and orange peel, is available year-round. There’s also a version with chocolate bits—an ingredient not available until the latter half of the 19th century.

    Bauli, whose panettone are imported into the U.S., creates year-round recipes Raspberry Jam & Hazelnut Spread Stuffed Panettone French Toast.

    We have more panettone recipes, too: Panettone Bread Puddin, Panettone Classic French Toast and a Panettone Nutella Sandwich.


    Think of this as the most indulgent peanut butter and jelly sandwich you’ve ever had—except that it’s chocolate hazelnut spread instead of peanut spread.

    You can make it for breakfast, but also eat it for dessert.

    Ingredients For 2 French Toast Sandwiches

    For The Whipped Cream

  • ½ cup heavy whipping cream
  • ¼ tsp. vanilla
  • 1 tablespoon powdered sugar
    For The French Toast

  • ½ cup milk or cream
  • 2 eggs
  • Pinch of cinnamon
  • ½ teaspoon vanilla extract
  • 4 slices Bauli Panettone, left out overnight if possible
  • 2 tablespoons butter
    For The Filling

  • ¼ cup hazelnut spread
  • ¼ cup raspberry jam or preserves


    1. WHIP the cream and vanilla with a hand mixer until soft peaks form. Add powdered sugar and mix until incorporated.

    2. WHISK together the milk, eggs, cinnamon and vanilla. Melt butter in a pan over medium heat. Soak Panettone slices in mixture for 30 seconds on each side. Place bread into the pan and cook until bottom is golden and crisp. Turn, and repeat with other side. Repeat with all of the bread, keeping it warm in a 200° oven.

    3. SPREAD 2 tablespoons of hazelnut spread and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.


    Panettone is a medieval Italian Christmas yeast bread, filled with candied fruits and raisins. The Milanese specialty, is tall, dome-shaped and airy, in contrast to the other famous Christmas bread, panforte, which is is short and dense (although there is a less common, flat version of panettone).



    Panettone: It’s not just for the holidays! Photo courtesy Bauli.

    Panettone means “large loaf” in Italian. While the origins of a sweet leavened bread date back to Roman times, and a tall, leavened fruitcake can be seen in a 16th century painting by Pieter Brueghel the Elder, the first known mention of panettone with Christmas is found in the 18th century writings of Pietro Verri, who refers to it as “pane di tono.”

    The dough is cured for several days (like sourdough), giving the cake its distinctive fluffiness. Raisins, candied orange peel, citron and lemon zest, are added dry; some modern versions add chocolate (which was not available when the recipe originated); others are plain.

    The classic Panettone accompaniment is a sweet hot beverage or a sweet wine such as spumante or moscato; but any dessert wine will do. Some Italians add a side of crema di mascarpone, a cream made from mascarpone cheese, eggs, and amaretto (or you can substitute zabaglione).



    TIP: Check The Sugar Grams

    It’s National Breakfast Month and we have a “public service announcement” on healthy breakfasts. You’ve heard it before, but if you’re not convinced that you’re eating the best breakfast you can, read on.

    More than 100 studies have linked eating breakfast with a reduced risk of obesity (and other health benefits, including diabetes and heart disease) and a mental edge—enhanced memory, attention, the speed of processing information, reasoning, creativity, learning, and verbal abilities.

    Just be sure that you don’t blow your entire daily quota of added sugar on breakfast (more about this in a minute).

    Healthcare professionals recommend a breakfast that combines good carbs and fiber with some protein. On the list:

  • Cottage cheese: Enjoy it plain (try some cinnamon or cracked pepper), with fruit, yogurt, or as a bread spread.
  • Eggs: A good source of protein, research has shown that the cholesterol in the yolks has less of an impact on blood cholesterol than previously thought. You can buy peeled, hard-boiled eggs for grab-and-go, or make your own. We poach eggs in the microwave in under a minute (the technique is below).
  • Cold cereal: Bran or whole-grain cereals (such as shredded wheat) are your best bet. Look for a product with less than 5 grams of sugar and at least 5 grams of fiber.
  • Fruit: Add bananas, berries, dried fruit, grapefruit, melon or other favorite. Enjoy it with cottage cheese and/or plain yogurt.


    Don’t buy pre-sweetened cereals. Add your own sugar, honey or noncaloric sweetener, so you can control the amount. Photo courtesy Zulka.

  • Greek yogurt: It has nearly twice as much protein as regular yogurt. Instead of sugar-laden flavors, add fruit and a light sprinkling of sugar, honey or noncaloric sweetener to plain, nonfat yogurt.
  • Oatmeal: Ideally, make steel-cut oats, which contain more fiber than rolled or instant oats. They take longer, but you can prepare a large batch and reheat individual portions each morning. Any type of oatmeal except the flavored ones is a better-for-you choice. Avoid flavored varieties, which are packed with sugar. Instead, sprinkle a teaspoon of sugar or a bit of honey on plain oatmeal, and add fruit for natural sweetness (plus nuts for added protein).
  • Peanut Butter or almond butter: These are excellent sources of protein. Spread them on whole grain bread.
  • Spreads: Butter and jam just add empty fat and calories. If you need a bread spread, consider almond butter, peanut butter, cottage cheese or Greek yogurt.
  • Whole grain bread: This is an easy switch. Whole grains products—in bagels, bread, crackers, English muffins, whatever—contain more fiber and nutrients than refined, white flour products.

    Healthful add ons:

  • Sprinkle your cereal, cottage cheese or yogurt with wheat germ or ground flaxseed.
  • Add a banana—a healthful carbohydrate that keeps you feeling fuller longer.


    Too much sugar is hidden in processed foods.
    Read the nutrition label! Photo courtesy



    Many people don’t realize how much sugar is hidden in processed foods. The nutrition labels can be eye opening. A can of soda may contain up to 10 teaspoons or 40 grams of sugar—more than your entire daily recommended discretionary sugar intake! A tablespoon of ketchup has 1 teaspoon of sugar.

    “Sugar” includes all caloric sweeteners: brown sugar, corn syrup, high fructose corn syrup, fruit juice concentrate, honey, molasses, syrup, table sugar, etc. (here are the different types of sugar).

    The American Heart Association, the World Health Organization and other bodies recommend limiting sugar intake to no more than half of your daily discretionary calorie allowance:

  • Women: no more than 100 calories per day—about 6 teaspoons, or 25 grams
  • Men: no more than 150 calories per day—about 9 teaspoons, or 36 grams
    The shocker: You can ingest that amount of sugar in one bowl of sweetened breakfast cereal!

    These guidelines are from Consumer Reports, which profiles healthy breakfast foods in its October issue.

    What To Look For In A Cereal

  • Few ingredients
  • 5 grams or more of fiber
  • No more than 3 grams of fat
  • No more than 8 grams of sugar
  • No more than 140 milligrams of sodium
    What To Look For In A Yogurt

  • 20 grams or less of sugar per serving
  • Those that supply at least 15 percent of the daily value of calcium
  • If fat intake is a concern, low- or nonfat product when possible


    You can use a microwave egg poacher or simply a bowl of water:

  • Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Add the cracked egg.
  • Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny.
  • Remove with a slotted spoon.


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