Egg Soufflé

This was named as a recipe for scrambled eggs in the microwave. However, I think it is much better described as an egg soufflé. It is really easy to make and really tasty too. it rises nicely, and has a nice, light and fluffy texture - just like any soufflé. It can be served as a part of breakfast, lunch, or supper, or a hearty snack. Serve it with bread, biscuit, crackers, fruit, or whatever you would like! It can also be dressed up as you would like - with herbs, spices, cheese, chopped vegetables, or diced meat. I discovered that it makes a really good vegetarian replacement for a burger when served on a bun. If you just need one, and don't want to make up a batch of veggie burgers, this is the perfect size and shape.

Egg Soufflé
1 large egg
1 Tablespoon milk
butter or oil
salt and pepper
herbs, spices, cheese, vegetables, meats, etc.

Beat all together in a tall, but not wide, mug. Microwave on HIGH (100%) power for 90 seconds. It may need an additional 20-30 seconds after that to reach desired firmness. Gently run a knife around the egg to loosen it and serve as desired.