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Lightly grease an 8-ounce ramekin (or similar-sized microwave-safe dish or mug) with olive oil.
In a spouted measuring cup, vigorously whisk together the egg, mayo, and salt for 20 seconds until pale in color, thick, and creamy.
Pour into the ramekin. Use a spatula, if necessary, to make sure you get it all.
Place in the microwave and cook, uncovered, on full power for 50 seconds—don't overcook.
Be careful, the ramekin and egg will be hot! You can enjoy directly out of the ramekin or invert onto a plate.
Top with a couple turns of black pepper, freshly grated Parmesan, and chives. Enjoy on its own or with a slice of toast.