90-Second Microwave Bread

📝 Ingredients

• 1 egg
• 30 g rolled oats
• 40 g fromage frais, 0 % fat
• ½ tsp baking powder (2 g)
• 1 tsp olive oil (½ for the ramekin, ½ for the pan)
• 2 slices cooked ham (about 40 g each)
• ½ tomato (about 60 g)
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Mini chopper
• Flat-bottomed ramekin, about 10 cm
• Microwave
• Fork
• Non-stick frying pan
• Serrated knife

📖 Steps

1. Blitz the oats for 10 to 15 seconds in the mini chopper until you have a powder as fine as flour: whole oats would make a crumbly bread that falls apart once sliced.
2. Oil the base and sides of the ramekin with ½ tsp oil, using kitchen paper. A flat-bottomed ramekin about 10 cm in diameter gives a small round bread that's easy to cut in half.
3. In the ramekin, beat the egg with a fork, then add the fromage frais and mix. Stir in the oat flour, baking powder and a pinch of salt until you have a thick, smooth batter with no lumps. Smooth the top.
4. Microwave for 90 seconds at 800-900 W. The bread should have risen and the top should no longer be shiny or moist; if it's still wet in the centre, add another 15 seconds.
5. Run a knife blade around the edge of the ramekin and turn out immediately onto a plate. Leave to cool for 1 minute to let the steam escape, then slice the bread in half horizontally with the bread knife.
6. Heat the rest of the oil in the frying pan over a medium heat. Toast the two halves for 1 to 2 minutes per side, until golden and crisp. Meanwhile, thinly slice the tomato.
7. Spread the mustard on the bottom half, lay the ham slices on top, folded in half, then the tomato slices. Season with pepper, close with the other half and eat straight away, while still warm.