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- These banana donuts are fluffy, crispy on the outside, covered in powdered sugar, and they're only four ingredients. Let's make these. All right so I'm gonna grab my bananas. Just gonna take two here. Peel them. Get them into my bowl. And you're looking for really, really ripe bananas. I would like these to be a little bit riper, but if you don't have very ripe ones, that's fine. You can add a little bit of sugar to help add to that sweetness. You can also use frozen bananas that you've kind of cut up already and have in your freezer for smoothies. This recipe is really, really great for bananas that are about to go bad. That's the perfect time to make this recipe. I'm gonna go ahead and add my flour. And I do this a little bit less than one part flour, one part banana. Just gonna add a little bit at a time. You can always add more, you can't really take it out. If you don't wanna use your hands, you can always use a fork, but this way you can really feel if the texture is right. You don't want it to be like a dough, you want it to be a little bit like a thick pancake batter. Add a little bit of baking powder, about a teaspoon. And this is gonna help those donuts puff up and get really airy and light. I'm gonna add a little bit of salt. Now usually I add sugar, but I'm changing the recipe a little bit and I'm gonna add salt to help bring out the sweetness of that banana. And I think that that makes it so much more amazing and you're not adding a different type of sugar flavor, you're just enhancing that banana essence. So I'm gonna test my oil to make sure that it's the perfect temperature, because you don't want to put them in there when they're too hot. They're gonna cook too fast. So I'm gonna use my ice cream scooper and do a baby donut. So this is how I'm gonna test my oil to make sure if it's hot enough. And it looks perfect. And I like using an ice cream scoop. My mom uses her hands. An ice cream scoop makes sure everything stays the same consistency. Try to work quickly and get all of the donuts in there so that they cook at the same time. Now as they start browning you wanna start flipping them over so that they cook evenly on each side. And you're looking for this gorgeous, caramelized brown color. All right so I'm ready to get these donuts out of the oil. Just gonna drain them really nicely and transfer them to some paper towel, and that's gonna help get off any excess oil. Don't want oily donuts. Give it a little shake. Look how beautiful they are. And they're crispy. You can kinda hear 'em crunchy. Gonna be so soft and fluffy, when you bite into them. Crispy on the outside. Now they're ready for the powdered sugar. Plop them on my plate. This one's mine. Oh my God, it's fabulous! Now for the powdered sugar. I'm gonna make it rain. Look how beautiful. I never put sugar inside of these donuts. I'm putting sugar on the outside of these donuts. So you're gonna bite into that delicious, sweet powdered sugar and then sink your teeth into the salty banana doughnut. You have to make these donuts. - So today, guys, I'm making these breakfast muffins. But today I'm giving you two for the price of one, because these thrifty little things are made from the by-product of making a delicious, healthy juice in the morning. They're packed full of veg. They're nutritious, they're healthy, they taste amazing and they're moist in the center, gold on the outside. What is not to love? Let's get cooking. So this is the juice pulp that normally gets put on a compost heap. But today we're gonna be thrifty, we're gonna be clever, and we're gonna make muffins with it. Adds a bit of depth, it's a bit like a carrot cake. It has body, it tastes amazing. The first thing we're gonna do is combine our dry ingredients. So I'm using self-raising flour. Now despite the fact this has baking powder, baking soda in it, which gives it lift, I'm gonna add just a little bit more. A pinch of salt, just to bring out the flavor. We've got some mixed spice, some nutmeg, and if you like to grate nutmeg, it adds kind of just a little bit of a fresh nutmeggy taste, eh. We'll just grate a little bit of that in finely, it's a little bit coarser as well. And here we have our dry ingredients. Now to that we have our pulp. Now we're just gonna add in our wet mix. One banana goes in. Mash this up. Some natural sweetener goes in there with the honey. This is Greek yogurt, but you could actually make this into a vegan muffin by replacing this with a coconut based yogurt. It works just as well. And then we're gonna add just some almond milk. A little bit of vanilla bean paste. And then, really, really simply, all we're gonna do is combine this. It's quite thick. It's got the smell of that spice, the banana. So give this a mix up. You can see it's formed kind of a dough. At that point you know you need to add in just a little bit more of this almond milk. And what you're looking for is a thick-ish paste. And what's so nice about this is you've got the beetroot in this. So my juice just have beetroot, carrot. And this is the consistency that you're after. Nicely mixed through, you've got that pink color to it. And just spoon this mixture into muffin tins. You actually wanna fill these reasonably high up because they don't rise quite as much. Normally you'd fill it about two thirds of the way. So our muffin cases are filled. This makes about six decent sized breakfast muffins. The last thing we're gonna do before we put them in the oven is just sprinkle over some oats. I just think it adds a little bit to the top as they bake. Now these go into an oven for about 30 to 40 minutes until a skewer when inserted in the center comes out clean. So here we have them. They've been out of the oven. They've chilled for 20 minutes or so, just so they're cool enough to touch. But they're golden on the outside, they're fluffy. The oats have taken on a little bit of color on the outside. They're moist in the middle. They are full of fruit and veg. And for me, it's the perfect accompaniment to that breakfast juice, but without the waste. Be thrifty with it. Utilize that and make something special. Guys, you're gonna love 'em. Go make it. - I got them apple butter scones, maple in the glaze, in the glaze, everybody just wanna little taste. To make apple butter scones you're gonna need some flour. And to that I'm gonna add a little bit of salt, some baking powder, and a little cinnamon powder. Mix everything together until you don't really see the cinnamon powder anymore. Cool, now take that same fork and grab some butter cubes and fork it into the flour. Just need to break up the butter cubes so that it's equally distributed in that flour. Boo-ti-ful! Now for the wet ingredients. I've got two eggs. To that I'm adding some brown sugar, rich and tangy buttermilk, and in comes the apple butter. Now this is super concentrated with that apple flavor. It's like an apple hits you in your head and then you're George Washington. He got hit in the head with the apple, right? I'm so edu-ma-cated. Whisk everything together. Wet into dry, whatever makes you jive. No need to overmix. Just do this until everything is well combined, just like this. Oh, smells amazing! Now I'm gonna turn it out onto a floured surface. Boop! You can use a rolling pin, or your hands, to shape the dough into a nice round disk. I could tell you the exact inches in height, but does anyone actually pull out a ruler and measure their dough. No, they measure other things. So all I can suggest to you is to make it big enough so that it can fit in your mouth. This looks good to me. I'm gonna cut it similarly to how you'd slice up a pizza. The oven is preheated to 425. I've got a baking sheet with some parchment here. Place all the beautiful triangles right on the sheet. Just give 'em a little bit of space. Get them nice and brown by brushing some buttermilk all over the tops. I think this needs a little cinnamon sugar on top. Doo de doo doo doo, perfect! Now this goes into the oven for about 10 to 12 minutes until they're golden brown. Look how beautiful, light, and golden brown these are. They're still hot so I gotta keep 'em on the rack. Meanwhile I'm gonna show you how to make a maple glaze. So I've got some powdered sugar here, followed up by some melted butter, that glorious maple syrup, and just a touch of milk. You want it nice and smooth, so be sure to get rid of all those clumps. And that's a glaze, my friends. The scones are cooled. This is the perfect time to glaze them up. Ho ho, yes! This is the exact representation of what it looks like when I get excited. And there you have it, apple butter scones. Come to momma. Mm-mm! Mm-mm, they're good. No words. I hope you give this a try. I'll see you next time. Remember to just eat life. - I love this because it's another dump and stir essentially and that's as easy as it is. So we have our ingredients here. We're gonna dump 'em together, stir 'em, and then make waffles out of the deliciousness. So I'm gonna start in on that. We got some rice flour here. So these waffles I learned from my good buddy Jandra. Hi Jandra! She's a good friend from college. She's from Cambodia. So these coconut waffles are actually Cambodian. They're called Nom Pum. I'm probably totally slaughtering the pronunciation of that. But they are a traditional Cambodian dish, so whenever she goes home, her mom, her gramma, makes here these coconut waffles. So she made them for me. I love them. And we actually made a video together on my YouTube channel about these coconut waffles. So gonna add in some coconut oil, we've got the coconut milk, and we've got coconut flakes. There's so much coconutiness going in here, so we're gonna do about a half cup of coconut flakes. And by the way, if you don't have coconut milk, it's okay, just use whatever milk you have on hand. But again, these are coconut waffles so the more coconut to add the better. And then we're gonna add in some fresh palm sugar and if you don't have fresh palm sugar, just add in regular sugar. You want a cup of that. Mixey, mixey. Gonna add in some pinches of salt. And then we're gonna add in three eggs. All right, mix it all together. This batter looks awesome. It is ready to go in the waffle iron. We're good. Ladle some in here. Oh yeah, you hear that sizzle sound? That's a good sound. And now we just wait while the waffle iron works its magic. Let's see what we've got. Ho ho, oh yeah, that looks awesome, and it smells super good. All right let's take her off. Oh yeah. So for me, making these really is a special occasion kind of thing, but Jandra tells me that when she goes home her mom just makes these. Coconut waffles, no biggie! So the traditional way to eat these is actually without any syrup and you just eat them with your hands. And they're so, so good just like this. Mm-hmm. Oh yeah. This really doesn't need anything. They're amazing just as they are. If you're a really big syrup person though, or you really have a sweet tooth, you could put some syrup on it, or, I know, you could smother some Nutella on it, yes! As always, guys, keep it quick. - No matter if you call it an eggs in a basket, a toad in a hole, a one-eyed jack, or a hole in the middle, I am gonna show you how to perfect it, because I've made approximately one million of these in my lifetime. Let's get started. So we're gonna start by melting some butter. And I am going to prep my slice of bread for it. Just gonna cut out the circle. The bread and it's circle will go right into the pan. We're gonna cook this until it's toasty and brown on the bottom. Now meanwhile, I like to have my egg cracked into a bowl and ready to go, because I do not want that yolk to break. I wanna take every measure that I can in order to prevent breaking my yolk. Ah, that's perfect. This is probably hands down my favorite breakfast. It's so easy to make and if you ever have any drier bread, frying it in a little bit of butter will bring it back to life. All right, so this bread is getting nice and toasty on one side. We're just gonna flip it right over. And if our pan has gotten a little dry, we can add some butter right to the center of the hole. And I'm gonna have my egg ready to pour in. And we're gonna cover this. We don't wanna flip the egg because that increases the chances of the yolk breaking. So we're just gonna cover it. I'm using a glass cover so that we can check and see when the whites are cooked. 'Cause as soon as the whites are cooked, that's when we wanna take it off the heat. You want the yolk to remain runny. As this is cooking I'm gonna quickly chop up an avocado, 'cause I am making an avocado toast, egg in a basket hybrid. Okay. All right and this is lookin' good! Gonna turn my heat off. Transfer it over to my plate. And don't forget about the circle because that is key for sopping up any excess yolk that's left on the plate when you're done eating. We'll top it with our avocado. Oh yeah, that's lookin' good. Some salt. Pepper. And you've gotta have hot sauce on this. And there it is. The perfect start to your day, an avocado toast hole in the middle. - Chicken and waffles is a direct result of jazz music in the United States. Well let's make a European version. Here we have our flour, melted butter, cup and a half of milk. Two eggs? Two eggs. Here we have baking powder which is super duper important to making these waffles rise. How do you make a waffle Italian? Well, you can't make a waffle Italian, but you can add some Parmesan cheese and that will add a savory element. And that's the whole beautiful thing about chicken waffles, isn't it, that it's sweet and savory? If you have a little spray or something that's cool. Generally these are pretty nonstick, but if you just come in with a little butter. There we go. And you wanna leave a little bit of space 'cause this is gonna rise up. And there it is. Waffle number one and I can smell the Parmesan cheese and that's lovely. And it should just pop right out. Very nice. Let's make another one. Here we've got breadcrumbs. We've got a little egg wash to make the breadcrumbs stick to the chicken, and we have the cutting board which has plastic wrap on top of it with water underneath so that it doesn't move anywhere. If you were gonna make chicken and waffles we're gonna go with boneless chicken and we're gonna get it thin. Why are we gonna get it thin? So that it cooks fast and it cooks evenly. We'll hit it with some salt. We're gonna go with a little Parmesan cheese on the inside so that it's protected by the egg layer and doesn't burn and just gives us sort of like a cheesy awesomeness. Push it in. Push it good. Egg wash. So the Parmesan stayed on well 'cause we padded it in there, because we got some egg on it before we really went bananas. Now, oil. You don't need a whole ton of it. It just needs to be at the right temperature. All right, now when you go into a fryer try and lay it away from you. That's what they do in Switzerland to get this fluffy egg thing happening. You gotta get the hot oil to sort of come over top and you can see it puffing up already. So that puffs, you get these nice lines. Let's do a little flipper-oo here. Here comes our waffle. Oh that is just a gorgeous turquoise. I think we should hit it with Parmesan cheese. I think we should hit it with honey. Honey and fried chicken go really well together. New jazz musicians that are living in Europe, there it is, the European chicken and waffle. When you get out of the club very late and you haven't had dinner, but it's almost breakfast time, this is what you should have. It's breakfast and dinner. This tastes like what Keith Jarrett would have after playing the Umbria Jazz Festival in Perugia. - Today I'm making a breakfast hash with a sunny-side up egg. I use poblanos, a little chili flake, and it's a great way to use up leftover potatoes. Let's make it together. Let's start with our poblanos. Cut off the top. This is how I like to cut them. This is gonna be weird. Slice 'em down like this. I like using poblanos in this dish because they add a little smokiness. The poblanos are sliced. A little extra virgin olive oil in a cast iron skillet that I already have up to heat. I just wanna saute these for a couple of minutes. Move 'em around a little bit. While those saute, I'm gonna chop up two green onions. And if you happen to have shallots or chives or a red onion, you could substitute that. And we put the green onions in. We'll let that cook a little bit longer before I add my garlic. I want these to soften. So while this cooks I'm gonna smash my potatoes. And I have some just leftover, a fingerling potato and little baby redskin potatoes, honestly, whatever potatoes you have. So taking the flat side of your knife, gently push done on the potato. You see. But if you want you can smash 'em and fry 'em in some oil and some garlic and some rosemary and just eat 'em like that with salt and pepper. Let's get smashed together. My potatoes are thoroughly smashed. They're so drunk. They showed up last. It was like, "Potatoes get outta here." They ordered 10 pizzas. They prank called their ex-girlfriends. It's embarrassing. It's like, "You're potatoes, man, get it together." All right so while those relax for a little while I'm putting the garlic in my pan. I'm just grating it in. I like using a microplane zester when I grate garlic because it breaks it down really well. And I also don't have to chop garlic, which is one of my least favorite things to do. But I love garlic. Mm-mm! Immediately smell it, the second it hits the pan. Okay, like I said, you don't wanna leave this too long because if the garlic burns it's inedible. Burnt garlic has such a bitter flavor. You don't wanna eat it. And carefully add these in. You wanna sort of keep them in their same shape but they will break when you toss them around, that's okay. Add a little more extra virgin olive oil and salt and pepper. I'm also adding a pinch of red chili flakes. Sometimes a poblano is spicy, sometimes it's not. I like a little heat with my potatoes and my eggs. You don't have to add this if you don't want. Gently stir it all together. You just wanna make sure the potatoes are heated through. So I'm gonna keep these on low. And while these stay warm I'm going to fry an egg. I am doing a sunny-side up egg because I think it looks really pretty and I like a runny yolk. All right my egg is perfect. The yolk is still runny but the white is set so let's plate it up. Take some of the potatoes and poblanos. Just slide the egg on top. And there you go, leftover boiled potatoes turned into a pretty killer breakfast hash with a sunny-side up egg. I'd be psyched to eat this and you should be too. - The tater tot waffle bun breakfast burger. It's a mouthful of words and a mouthful of deliciousness. You gotta check out how we make this tater tot waffle bun You can use it for a ton of different things, but this breakfast burger is perfect for it. So let's get started. What we're gonna do is put the tater tots in a waffle iron. I know, you're probably wondering where this is gonna go, but trust me on this. Keep followin' me. This is gonna be really, really good. So individually, you're just gonna line your waffle iron with tater tots, that's it. So nowadays on Instagram, Facebook, people are puttin' a lot of different things in waffle irons, and I think this is probably my favorite thing to put in a waffle iron. It's everything you want in a tater tot, crispy, soft, delicious. So we have our waffle iron completely lined with the tater tots. So now we're gonna do is we're gonna close it up, push it just a little bit and then let the magic happen. Now the tater tots are cooking. We're gonna start with our burger. This is actually a pork patty. I'm gonna start my pan on about medium to high heat. Now we're gonna put in our burgers. You can also make really great veggie or vegan options. You can make this a million different ways. This is just one variation. I'm just opening the Pandora's Box in your mind to the crazy idea of tater tot waffles with breakfast burgers. And now our burgers are starting to kinda get that color we're lookin' for. Flip it over. Gonna hit it with the salt bay. Gonna let that cook, that way we get it brown on both sides, that inside the exact temperature that we want it to be. So I've added two slices of cheese to each one of my burger patties. Don't worry about your tater tots. What happens is is you see a lot of smoke from the waffle iron because there's so much steam and moisture within the tater tots. As that cooks out they'll be gettin' even crispier and crispier and the texture will be even better. So now, what I'm gonna do is I'm gonna take two eggs, gonna add it into my pan. A little lower heat this time, 'cause what I wanna make sure is I don't overcook the yolk. I wanna get that nice kinda yolk that just runs right in as you bite into it. Season it with a little bit of salt. When you make an egg sunny-side up a lotta times what'll happen is you have one part of the egg white that cooks really, really fast. You have the second part that's a little bit thicker, doesn't quite cook as fast as the bottom part, and then the yolk is always gonna be the last one to cook. So what you wanna do is you wanna kinda peel away at the thick white parts and let it just kinda sit in there. That way it all kinda cooks evenly. The key to sunny-side up eggs is low and slow. All right so my eggs are done and they look absolutely beautiful. So now we're just about ready to assemble. And man, these waffle look amazing! Perfect. So you know they're done when they're golden brown, they stick together nicely, that's when you know they're perfect. So just gonna slice up the individual buns. And what I have here is a bacon aioli. What I did was I cooked up some bacon in a pan 'til it was nice and crispy, chopped it up into little pieces, took some mayo, olive oil, a little bit of garlic, mixed all that up together and made bacon aioli, because bacon and eggs in the morning, there's nothin' better. Take a little bit of the bacon aioli and just spread it on our waffles. Bacon aioli's on. Now our burger patty with our cheese. And last but not least, the egg. Just put this right on top. There you have it, tater tot waffle bun breakfast burger. I love that runny yolk that just combines with all of those flavors. Breakfast all day it's the thing. Now you know a cool way to impress your friends for breakfast or when you just wanna make a burger, enjoy it. - Hey guys, and today I'm gonna show you how to make this gorgeous chocolate oat bowl and the best part about it, it's actually good for you. This is such a great recipe 'cause it's so easy to do and really quick. And the same time it just packs so much flavor and who doesn't love chocolate, bananas, coconut, milk, oats in the morning? It just makes you so happy and it's so quick to do. So we're gonna start off actually by making sure you have some frozen bananas on hand. I always have frozen bananas at home because each time my bananas are about to go over, I freeze them right away so I can still use 'em. You can use 'em in smoothies and things like this. So for this bowl recipe that is essential. So we're gonna start that off. Just gonna chop those into a couple of cubes. Put that in our blender. To that I'm gonna add a tiny bit of milk just to kinda help it go. And then I have some rolled oats here which I basically just soaked in some water. And this is important so at least it's easier to digest for certain people. You can also eat rolled oats kinda raw if you want to as well. So we're just gonna go ahead and remove the liquid. You actually don't have to remove all of it, 'cause that's like some nice oat milk. We're gonna add all of that into our blender right here and I'm just gonna blend everything together. So once that's properly blended I'm gonna go ahead and add in my dates just to get some sweetness in there. So I'm gonna use just two dates. If you want it less sweet just add one is enough. These are Medjool dates. They're quite expensive but they're really kinda just so tasty. They taste like honey and caramel, it's beautiful. So we're gonna go ahead and blend all that together. And once that's smooth, some nice, unsweetened, it's very important this is unsweetened, cacao powder. So I'm gonna go ahead and add one half tablespoon, which is more than enough to kinda give it that nice flavor and that nice color. So that is now done. I'm gonna keep it in the freezer while I prep the other ingredients, just for about five more minutes. So now we're gonna work on the different toppings. I'm gonna start off with one banana, and this one is not frozen, obviously. And we're gonna go ahead and just slice these pieces nicely. Then I'm gonna chop up tiny bit of walnuts. This is a very kinda rough chop. And that is basically done and we're ready to kinda just top everything. So I've got my mix over here. One nice bowl. Go ahead and pour the whole contents of it into our bowl here. That already gets me so excited. It looks so good. And to that we're gonna add in our walnuts, our bananas, a little bit everywhere. Then I'm gonna take some banana chips which I have right here and put those in as well. These are nice dehydrated bananas, no sugar added or anything. A little bit of my toasted coconut flakes, right on the side. And finally, just for some extra bitterness and chocolate taste, I got some beautiful cacao nibs right here. I'm gonna finish that all, just because I love it and just because I always do it this way with a little bit of flaked salt right on top. I just think that balance is awesome. And who would not wanna eat this in the morning? It is just packed with nutrition, not too sweet, and just really delicious. - In the past I have professed my undying love for mozzarella cheese, but nowadays I'm thinkin' the real MVP of the cheese world is cream cheese. Thinks about it. It's used all over the world in so many different ways. You could use it sweet dishes or savory dishes. And let's be honest, the more flexible you are the more fun you're gonna have in life. So today I'm gonna show you how to make a very basic cream cheese using only four ingredients. This process is very similar to the way you'd make ricotta cheese but we're gonna use two different milks. Whole milk, this is full fat milk, try not to get the ones that are ultra pasteurized because you'll have a hard time forming curds later, and heavy cream. Combine both in a pot. The heavy cream is gonna help make a very luscious, smooth, creamy cream cheese. I've got this on medium heat now and I'm gonna wait for it to come to a simmer. You don't want it to come to a boil. You just wanna make sure you have little bubbles and some steam coming off. In order to separate the curds from the whey, you're gonna need some acid. Now the curds is what's gonna turn into the cheese later. My choice of acidity, lemons. You could also use vinegar, it's totally up to you. Now I'm just gonna juice it up. Ooh, gushing with happiness. Make sure to not get any seeds. Oh, I gotta seed. It swam over the top, like Nemo. Look at that milk. It's steamy. It's a little frothy. Now's the time to add the lemon juice. This goes in, in several additions, so a tablespoon at a time. Pour it around. Stir the pot in a figure eight motion. So you're doing this. Am I doing a good job? Use your imagination. This is going to separate the curds by coagulating it. You'll see it'll look real chunky. When you're stirring in that figure eight you just need to do it for about five seconds and then let it sit for about a minute before you add some more. Take a look at that. See how it's separated. Now if you were just using whole milk the color of the liquid, or the whey, would look a little bit more yellow or greenish, but because we added cream it's a bit milkier. Now, I turned off the heat and I'm going to cover this with a lid. I'll let it sit for just five minutes. I want all of the curds to come together and be like, "Hey I didn't see you befo', what up? "Let's get together." The hard part is done. Next you need to strain it. I'm using a nut bag here but you could also use a colander with some cheese cloth. Also I prefer to do this in a bowl so that we capture all the liquid 'cause we don't wanna waste it. Slowly pour it in. Lift this up. Now the nut bag has become the nut sack. Be careful, it's still pretty hot, but try to get rid of as much liquid as possible. See when I jiggle it like that, no liquid comes out. It's gonna have a little bit of moisture, but that's okay. I'm gonna transfer to this container. The texture looks a bit like ricotta. It's a little bit rubbery, but mostly creamy. Now this liquid, don't throw it away, you can use it for other recipes. It's actually great for doggies. This doesn't look like cream cheese just yet, but don't worry it will soon. Most people like to blend this up right away while it's still hot, but I like to actually close it up, put it in the fridge to chill and then blend it up. Here's our cheese, all firmed up. Now I wanna make a quick note here. This is not like a cultured type of cream cheese, it's just super basic when you need your fix. Some countries don't even sell this, so if you live in one that doesn't sell it and you need it for a recipe, I got your back. You can put this in a food processor or a blender. It just needs to get smooth. And this is the time we'll take to season it. Just needs a little bit of salt. Pop on the lid and let 'er rip. That's it! Look at that texture. Creamy and thick, ooh! Mm-mm! Just gonna pop this right back into this container and put it in the fridge. You have easy access to it whenever you need it. And it keeps for about two weeks in the fridge so just keep it airtight and you're good. You can enjoy it plain or create your favorite flavorings. Mine are scallion and smoked salmon. I just chop 'em up a bit and mix 'em in. And you have it, homemade cream cheese. It's that simple. I hope you guys give this a try 'cause it's too damn delicious not to. - My dad always made eggs in a mug. I never got why. I get it now, they're awesome. Super fluffy, topped with really great little additions. Let's go make it. Just spray this very liberally with Pam. Eggs go in here. My dad was a big egg person. Oh it's like the saga of the egg. He always has a weird egg breakfast idea. So this is one of them. Milk goes in here, and that's what makes these really, really creamy and rich. Mix that up. I add a little bit of garlic powder, some salt of course, lot's of freshly ground black pepper. Whisk it up. All right so we're gonna put this in the microwave for 45 seconds. We're doing this in two intervals, otherwise you're gonna get a big egg-splosion. 45 seconds and then we're gonna set it one more time for 50 seconds after we mix it. Such an exciting sound. All right we're gonna take it out. Just gonna give it one little mix around. Can see it's starting to cook but you wanna really stop it in the middle. 50 seconds now. 55, that's fine. Gorgeous! Bam, we did it guys. I was a little bit nervous. So we are gonna add some really fun toppings. I have some scallions here. Like to put a little bit of fresh scallions for a little bit of mild onion flavor, and some fresh cilantro. Sriracha, also makes it super duper pretty. I like it really spicy. Dad, I've totally amped up your Egg McMuggin. I hope you love it. I'm late for work, bye guys.

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