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Eggs are one of the best things to have for breakfast to start your day off in the right way. However, cooking them in the pan can be a hassle, as many egg recipes require cooking them low and slow, which can take some time.

Instead, Chef Joshua Weissman recommends cooking eggs in the microwave, although there is a trick to getting the eggs creamy and soft. The difference in this recipe comes down to just one simple ingredient - mayonnaise. It uses two eggs, a tablespoon of mayo, and a sprinkle of salt and pepper.

Adding mayo gives your scramble an extra boost of richness and creaminess without any extra butter or cream or standing over a pan on low heat.

Mayonnaise is also something many households always have on hand, and it only takes about 10 seconds to pull out and add to the bowl.

While it may sound a little unusual to use mayonnaise in scrambled eggs, mayo is already made from egg yolks and oil, and many people mix mayonnaise with eggs all the time to make egg salad, so it's not that different.

Plus, mayonnaise also includes a little acid, such as vinegar or lemon juice. That tiny bit of acidity keeps the eggs from getting too firm too fast, so they stay light and tender.

To make Joshua's creamy scrambled eggs, start by cracking two eggs into a small bowl, adding a tablespoon of mayo, seasoning with salt and pepper, and whisking until smooth.

Pour the eggs into a lightly greased ramekin or small microwave-safe bowl, and microwave on high for 45 to 60 seconds. Leave in for 30 seconds before removing from the microwave and stirring the eggs with a fork before putting them back in for the remainder of the time.

Alternatively, you can leave the eggs in the microwave for the full time without stirring, and you'll have a soft and creamy omelette.

You're looking for the eggs to be just set but still slightly moist on top. They'll continue to firm up for a few seconds after you pull them out.

From there, the chef recommends adding the eggs to a breakfast sandwich, in which he adds mortadella ham that he's seared on a high heat in a frying pan for one minute before topping with American cheese and toasting the buns in the pan for 30 to 40 seconds.