Ultimate Scrambled Eggs in 90 seconds

Eggs are a brilliant food (sorry chickens, I'm going to steal them every morning!!). Take a two cup pyrex mixing or storing bowl, coat it in spray oil (or slather it in butter/margarine, anything to keep the egg from sticking) and pour well-beaten eggs into the dish (I use a fork and a separate bowl to beat three eggs into submission -- they are ready when there is a lemony yellow color all over, and no streaks). Set the dish in the microwave for 90 seconds (60 for two eggs, 90 for three). While that is cooking, take two slices of your favorite bread and cover them with some mayo, horseradish mustard and a slice of american cheese -- fresh herbs are a great addition here, too. Put the whole thing in a quart-sized freezer ziplock bag. Now that the microwave is done, reach in and carefully pull out some of the fluffiest scrambled eggs you ever saw, tipping them out of the bowl and onto a slice of bread, covering with the other piece to make a sandwich. The steamy eggs melt the cheese and warm the bread (and release the aroma of the herbs, if you used any -- fresh basil is a favorite of mine). I can toss the sandwich in my bag to nibble on the way to work or at my desk.