Scrambled eggs in a mug
Ingredients
- 1 tbsp 1 tbsp butter, room temperature, divided
- 2 2 large egglarge eggs
- 2 tbsp 2 tbsp heavy whipping cream
- 1 pinch 1 pinch salt and pepper
- 2½ oz. 70 g tuna in water, drained
- 1¼ oz. 35 g green bell pepper, cut into strips (1/4 medium pepper)green bell peppers, cut into strips (1/4 medium pepper)
- 1 tsp 1 tsp finely chopped, fresh chives
Per serving
Instructions
- Grease a large cup or mug with butter.
- In a small bowl, whisk together the eggs, heavy whipping cream, salt, and pepper. Pour egg mixture into the cup or mug (a maximum of two-thirds full, as the eggs, will gain volume while cooking).
- Microwave at maximum power for about 1 minute. Remove and stir, turning over the scrambled egg. Microwave for another 30 seconds to 1 minute, or until firm, yet moist. Set aside. Note: the eggs will keep cooking when removed from heat, so try not to overcook.
- Add the remaining butter to the eggs, stir, and let cool for a minute.
- Serve the scrambled eggs with tuna, bell pepper, and chives.
Tips
You can exclude the cream if you want to avoid dairy products.
From the Tip! Section directly under the recipe - "Serve scrambled eggs with finely chopped chives, tuna and slices of bell pepper to enjoy a nutritious and quick meal!"
I agree!! Sometimes I will melt a little cheese on top too.