Steps
- Put 1 teaspoon of salted butter and 1 teaspoon of chopped shallot in a 400ml microwave-safe mug. Microwave on high for 30 seconds, stir, and swirl to coat the sides.
- Beat 2 eggs with 1 tablespoon of chopped parsley, 1 tablespoon of finely diced sweet red pointed pepper, 1 tablespoon of chopped chives, and 1 tablespoon of grated sharp cheddar. Season with salt and pepper.
- Pour into the slightly cooled mug. Microwave on high for three bursts of 20 seconds, stirring after the first and second bursts.
- Stand for 1 minute. If still unset, microwave at half power in bursts of no more than 20 seconds, until the egg is set.