1. Place the water in a small pudding bowl or similar. Break the egg into the water. Pierce the yolk quickly with a toothpick or skewer to prevent the yolk from exploding.
2. Cover and cook on 50% power for 50-60 seconds, depending on the wattage of your microwave. The egg will carry on cooking while standing. If not quite cooked, then spoon some of the hot water over the top.
3. Lift out with a slotted spoon or fish slice onto the toasted muffin. 

See more of Jan's eggy recipes

• Capsicum eggs
• Two-minute coffee mug eggs
• Sanwich press omlette
• Fruity overnight pancakes