PLACE pepper and onion in 8-oz. microwave-safe ramekin or custard cup. MICROWAVE on high 30 seconds; STIR. ADD egg, ham and water; BEAT until blended.
MICROWAVE on high 30 seconds; STIR. MICROWAVE until egg is almost set, 30 to 45 seconds longer. SEASON with salt and pepper.
SERVE in bun with ketchup if desired.
- Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
- Microwave ovens vary. Cook time may need to be adjusted.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.