Best Poached egg in the microwave

A simple and delicious breakfast in the microwave in just 2 minutes - a poached egg sandwich. The French call the poached egg oeuf poché. According to one of the versions, the French word pochette has become the word "poached", which in translation means "pouch" or "handbag". The yolk of an egg, boiled without the shell, turns out, as it were, in a protein bag, while remaining almost liquid.

Ingredients

• Egg - 1 pc.
• Salt - 1 pinch
• Water - 100 ml
• For filing:
• Bread - 1 slice
• Fresh parsley - 1 sprig
• Ground black pepper - to taste (on the tip of a knife)

Directions

1. To prepare poached eggs, use the freshest eggs possible, then the protein will not disperse in flakes, but will cover the yolk well in a bag.
2. Pour about 100 ml of water into a deep bowl or plate that is suitable for a microwave oven (glass or ceramic, without gilding or metal elements). Add salt and stir.
3. Crack the egg gently so that the yolk remains intact and pour into a bowl of salted water.
4. Place the egg bowl in the microwave. Turn it on at full power and cook the egg for about 1.5 minutes. The power of my microwave is 900 watts.
5. The white should "grab" around the yolk, become white, not transparent. If this has not happened yet, cook the egg at the same power for another 10-15 seconds.
6. Use a spoon to gently place the poached egg on a napkin to absorb the excess liquid and cool the egg slightly.
7. Then carefully place the egg on a slice of bread (if desired, the bread can be slightly dried in a pan), sprinkle with ground pepper and serve, adding parsley leaves to the poached egg sandwich.
8. When you cut the sandwich, the yolk flows out onto the bread.
9. Bon Appetit!