Eggs are a great breakfast choice. Cooking them on the stove can be boring because many recipes need low heat and a lot of patience.

Chef Joshua Weissman suggests cooking eggs in the microwave for a creamy texture.

The secret ingredient is mayonnaise.

This recipe needs two eggs, one tablespoon of mayonnaise, and a pinch of salt and pepper.

Mayonnaise adds richness and smoothness to scrambled eggs without extra butter or cream.

Mayonnaise is a common ingredient that takes seconds to add to the bowl.

Combining mayonnaise with scrambled eggs might sound unusual, but mayonnaise is made from egg yolks and oil.

Mayonnaise has a small amount of acid, which helps eggs stay light and tender. It also has vinegar or lemon juice.

To make Joshua's scrambled eggs, crack two eggs into a bowl, add mayonnaise, salt, and pepper, and whisk until smooth.

Put the eggs in a greased bowl, microwave for 45 to 60 seconds, and let them stand for 30 seconds before breaking them up and microwaving again.

You can also leave the eggs in the microwave without stirring for a soft omelette.

The eggs should be set but still slightly moist on the surface and will firm up after removal.

Serve the scrambled eggs in a breakfast sandwich with mortadella ham, American cheese, and toasted buns.