Farmer's Breakfast

This is a full farmhouse breakfast, potatoes, ham and eggs, made entirely in the microwave with no skillet to scrub. Hash brown potatoes and green onion soften first in butter, then a quick pour of beaten eggs and milk, studded with diced ham, cooks right on top into a hearty, scramble-like dish.

The microwave technique is the key to fluffy results. Pushing the cooked egg from the edges toward the center as it sets, then again every 30 seconds, gives you soft, evenly cooked curds instead of a rubbery, overdone block.

A short rest after cooking lets the eggs finish setting in the residual heat. Scoop it straight from the dish for a filling breakfast that hits all the notes: tender potatoes, savory ham and soft eggs, without firing up the stove.

Kitchen Tips

• Stir the cooked egg from the edges to the center as it sets, as directed, for soft, even curds rather than tough ones.
• Don’t overcook. Pull it while the eggs look barely set, since they finish during the standing time.
• Let it stand a minute after cooking so the eggs set completely without overcooking.
• Use thawed hash browns and pat them dry so the dish doesn’t turn watery.

Variations

• Melt shredded cheddar over the top in the last minute.
• Stir in diced bell pepper, mushrooms or cooked sausage along with, or in place of, the ham.
• Finish with hot sauce, salsa or fresh herbs.