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" When I finally rolled out of bed this morning, it was 45 minutes later than I thought it was. Normally we&amp;#039;re early risers. Todd gets up while it&amp;#039;s still dark and heads to work before the rest of us are up, but the kids and I usually wake up (without an alarm) about 90 minutes before we have to leave for school. It&amp;#039;s plenty of time to cuddle on the sofa, eat breakfast and get dressed, flip through a couple books and (yes) watch a TV show. Not this morning. Today is dark and rainy, and the whole Daylight Savings thing, while delightful at 6:30 when the kids are still running around outside like it&amp;#039;s summertime, is killing us in the morning. I had to rush through the routine, but I still had time to make a decent poached egg for my breakfast. Here&amp;#039;s how:  When my friend told me her sister poaches eggs in the microwave I was highly skeptical, so I immediately did a search and found this tutorial on the kitchn. It&amp;#039;s easy. I cracked an egg into a regular-size mug, then poured 1/3 cup water over the top. I microwaved on 80 percent power for 1 minute, and it was perfect for me. I used a slotted spoon to remove the egg from the cup, then put it on a paper towel to soak up the extra liquid. I just ate it with salt sprinkled on top, sopping up the yolk with a bit of toast, but you know poached eggs are versatile. Eggs benedict, perched atop some hash, served on a bed of creamed spinach or roasted asparagus spears. It was a pretty good poached egg, too, considering how easy it was. I did encounter a couple of snags: There was a little &amp;quot;pop&amp;quot; in the microwave while I was cooking it; I think a bit of the white might have exploded, but I couldn&amp;#039;t tell. There was a smear of goopy white that didn&amp;#039;t get cooked left in the cup, a problem I anticipated because the kitchn article mentioned the yolk cooks faster than the white in the microwave. Honestly, though, this might become my go-to way to cook a poached egg. I&amp;#039;m the only one in the house who likes them runny, so it&amp;#039;s not worth it to do a whole skillet-worth. On a weekday morning, it&amp;#039;s a good option. Try this recipe with your poached eggs: Eggs Bennedetto "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47264/microwave-poached-egg-recipe/>