Scrambled eggs are a British breakfast staple, but they can be a hassle to make. However, chef Joshua Weissman's microwave scrambled eggs recipe is a game-changer, and it only takes 45 seconds with just one simple ingredient.07:15, 12 Jun 2026Eggs are among the finest breakfast options to set you up properly for the day ahead. However, cooking them on the hob can be quite the faff, as numerous egg recipes demand low and slow cooking, which can eat into your morning.‌Instead, Chef Joshua Weissman recommends cooking eggs in the microwave, although there is a knack to achieving that creamy, soft texture. The secret in this recipe comes down to just one straightforward ingredient - mayonnaise.‌It calls for two eggs, a tablespoon of mayo, and a pinch of salt and pepper.‌Adding mayo gives your scramble an extra boost of richness and creaminess without the need for additional butter or cream or for hovering over a pan on low heat.Mayonnaise is also readily available in most households, and it takes just 10 seconds to grab and add to the bowl, reports the Express.Content cannot be displayed without consent‌While it might sound a touch unusual to use mayonnaise in scrambled eggs, mayo is already made from egg yolks and oil, and plenty of people combine mayonnaise with eggs regularly to make egg salad, so it really isn't all that different.What's more, mayonnaise also contains a hint of acid, such as vinegar or lemon juice. That small amount of acidity prevents the eggs from setting too firmly too quickly, keeping them light and tender throughout.To whip up Joshua's creamy scrambled eggs, begin by cracking two eggs into a small bowl, adding a tablespoon of mayo, seasoning with salt and pepper, and whisking until perfectly smooth.‌Decant the eggs into a lightly greased ramekin or small microwave-safe bowl, and microwave on high for 45 to 60 seconds.Leave them to stand for 30 seconds before removing them from the microwave and breaking the eggs with a fork.Article continues belowAlternatively, you can leave the eggs in the microwave for the full duration without stirring, and you'll end up with a soft and creamy omelette.You're aiming for the eggs to be just set but still slightly moist on top. They'll carry on firming up for a few seconds after you remove them.From there, the chef suggests placing the eggs into a breakfast sandwich, in which he sears mortadella ham in a frying pan over high heat for one minute, then finishes with American cheese and toasts the buns in the pan for 30 to 40 seconds.