2 Servings 15 min Cook
3 Tbsp Olive Oil
2 Large Egg
1 Dash Pepper
1 Cup, chopped Scallions
1 Tsp Lemon Juice
1 Dash Salt
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice.
Season to taste with salt and pepper and set scallion sauce aside.
Put the remaining scallions on a plate.
Drizzle with remaining oil and toss to coat.
Season to taste with salt and pepper.
Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes.
Divide scallions between plates.
Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups.
Crack 1 egg into each cup, making sure it's completely submerged.
To lower risk of the yolk exploding, you may want to gently prick it with a wooden toothpick or tip of a knife.
Cover each mug with a saucer.
Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions.
Dress with half of the scallion sauce.
Repeat with remaining egg and sauce; serve.