NUKED EGGS IN BOLOGNA CUPS
4 slices bologna
4 eggs
Salt and pepper to taste
For each serving, line each custard cup (6 ounces) with bologna. Break egg into
center with toothpick pierce egg yolk twice and egg white several times. Season
with salt and pepper. Cover each cup with plastic wrap. Cook at medium power 2
to 3 minutes. Let stand, covered, 2 minutes before serving.