Recipes : Microwave Cornbread Eggs Benedict : Food Network

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Microwave Cornbread Eggs Benedict
Recipe courtesy George Duran

Ingredients
2 large eggs
4 strips bacon
1 package microwave cornbread
4 slices American cheese
2 tablespoons milk
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon mustard
Kosher salt
Freshly ground black pepper
Chives, chopped, for garnish

Instructions
Fill a 1-quart microwave safe bowl 1/2 full with
water. Crack the eggs into it and poke a hole in the yolks with a skewer or
toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and
the yolks are still soft. Remove from the oven and set aside.

Put 2 layers of paper towels onto a microwave safe plate and place the bacon
strips on top. Microwave on high power for about 3 minutes, or until crisp. Set
aside.

Mix the microwave cornbread according to package directions. Cook 2 English muffin
size portions using a microwave safe cup according to package directions. Remove
from the cup and put onto plates.

Tear the cheese into pieces and put them into a small microwave safe bowl. Add the
milk, hot sauce, and mustard and season with salt and pepper. Microwave on high
for 1 minute, stirring half way through, or until the cheese is melted and
smooth.

To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg
on top of each and cover each with half the cheese sauce. Garnish with chives and
serve.