Dine on a Dime: Bacon and eggs
We’re already half way to midterms, which had me thinking of exams today. More specifically, it had me thinking how there are few things more distracting during a test than gnawing hunger pains (that girl next to you who chomps her gum way too damn loud is the only other option that come to mind).
A decent breakfast can be hard to come by when you’re pressed for time — but it isn’t impossible. An All-American classic that is practically guaranteed to fill you up right (as well as supply you with enough cholesterol and saturated fat to instantly harden and clog any artery) and can easily be made with nothing but a microwave.
Microwave Bacon and Eggs
Ingredients:
3 eggs
Bacon (however much your hungry heart desires)
Directions:
Place three sheets of paper towels on a microwavable plate. Place bacon on top of paper towels.
Cover bacon with two sheets of paper towels. Microwave one minute for each piece of bacon used on high power. If the bacon is a little flimsy for your tastes, put it in a little longer.
On to the dairy. Crack the eggs in a medium-sized microwaveable bowl, and throw the shells away.
Mix the eggs with a fork, making sure all the yolks are broken. Microwave on high for 30 seconds.
Stir. Microwave for 30 seconds, and stir at least two more times. You’re done.
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