Microwave Cornbread Eggs Benedict
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Fill a 1-quart microwave safe bowl 1/2 full with water
2
Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick
3
Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft
4
Remove from the oven and set aside
5
Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top
6
Microwave on high power for about 3 minutes, or until crisp
7
Set aside
8
Mix the microwave cornbread according to package directions
9
Cook 2 English muffin size portions using a microwave safe cup according to package directions
10
Remove from the cup and put onto plates
11
Tear the cheese into pieces and put them into a small microwave safe bowl
12
Add the milk, hot sauce, and mustard and season with salt and pepper
13
Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth
14
To assemble, top each cornbread muffin with 2 slices of bacon
15
Put a poached egg on top of each and cover each with half the cheese sauce
16
Garnish with chives and serve