Savory Breakfast Custard
Simple, but so rewarding, this will be the easiest thing you ever make. Adapted from the NY Times Cooking recipe for "Microwave Steamed Eggs", we had to try this and it didn’t disappoint.
1 cup rich veggie broth
Drizzle of soy sauce
Drizzle of maple syrup
Whisk eggs and broth in a microwave safe bowl. Skim off the bubbles on top. Cover bowl with a microwave safe plate and place in microwave. On fifty percent power, cook for 5 minutes until the eggs move like jello. Plate and bowl will be hot. Watch for steam that comes out once you remove the plate. Let cool, then drizzle with soy sauce and maple syrup.