Microwave Mayo Egg Patty Breakfast Sandwich (Geoffrey Chaney)

Ingredients

• 2 eggs
• 1 tbsp mayonnaise, full-fat (such as Trader Joe's Organic)
• 1 light coat cooking spray, butter or oil, for greasing the bowl
• 1 soft sandwich bun or roll, split
• 3 dashes hot sauce
• 1/3 cup leftover shredded meat, such as pulled pork or shredded beef, warmed

Instructions

1. 1

   Grease a small round microwave-safe bowl with cooking spray. Pick one whose bottom is about the size of your bun.

2. 2

   Crack the 2 eggs into the bowl.

3. 3

   Add the 1 tablespoon of mayonnaise.

4. 4

   Whip with a fork until the mayo is fully blended and the eggs are smooth and pale yellow.

5. 5

   Microwave uncovered on high for 1 minute, until the egg is puffed and set.

   1 min
6. 6

   If the center is still runny, microwave in 10 second bursts until just set. Microwaves vary; 1 minute is based on a typical 1000 W microwave.

7. 7

   Let it sit about 30 seconds so it finishes setting, then run a fork around the edge to loosen it.

8. 8

   While the egg cooks, warm the leftover shredded meat in a skillet over medium heat, about 2 to 3 minutes.

   2 min
9. 9

   Set the bun halves on a plate and slide the egg patty onto the bottom half.

10. 10

    Shake a few dashes of hot sauce over the egg.

11. 11

    Pile the warm meat on top, add the top bun and press down gently.

12. 12

    Cut in half and serve.