New-Onion Tartar Toast and Cheese Chowder

Crack a small hole in the bottom of a cold egg and wrap it in foil. Place in a microwave-safe mug, cover with water until just the top of the egg is exposed, and microwave at 600W for 2 minutes. Cool under running water.

Mince the new onion (or regular onion) and stir together with the mayonnaise.

Spread the onion-mayo mixture onto the bread, leaving a well in the middle and building a wall of filling around the edge.

Crack the warmed egg into the well and add a pinch of salt.

Place the toast on a foil-lined tray and bake in the toaster oven for 6–7 minutes.

Once the top is set, remove the foil and bake another 5–10 minutes to your preferred egg firmness.

For the chowder: cut the bacon into 1cm pieces and tear the lettuce into bite-size pieces.

Combine bacon, lettuce, butter (or margarine), granulated consommé, and milk in a microwave-safe bowl. Tent loosely with plastic wrap and microwave at 600W for 3 minutes. After heating, stir in the pizza cheese.

Plate the new-onion tartar toast and the bacon-and-lettuce cheese chowder. Optionally finish the toast with black pepper and dried parsley.