Microwave Cornbread Eggs Benedict

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looks good

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First time I served it for breakfast when I had some friends over and it was a total success. It was fast to prepare and also fun. And everybody liked the taste. The creamyness of the sauce, the crispyness of the bacon and the softness of the egg. Just delicous.

Now its a always handy recipe. And when I don't have cornbread I just use white bread instead for the first layer.

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Yum

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I also liked the sauce. The eggs didn't come out for me after two tries with different sets of eggs. I decided to pan fry the eggs instead, and used my toaster oven to make two pre-packaged, single-serving biscuits. I used real bacon bits instead of microwaving the bacon also.

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I saw this on the show, realized I had all the ingredients except the microwavable cornbread, and decided to give it a try. (I used an English muffin half instead of the cornbread. My rating is given mostly based on the problems I had microwaving the eggs. The recipe said to crack the "eggs" into water and then cook for one to one and half minutes. I read this to mean cook both of the eggs listed in the recipe at the same time. After a minute and a half neither egg was cooked at all. I gave it another minute and a half, and still no change in appearance. I wondered if I had real eggs! My microwave is fairly new and usually heats on the low end of expected time. After 5 minutes the egg whites finally turned opaque, but the yolk was overcooked. It was delicious anyway even with the substitute English muffin, and the sauce was truly phenomenal.

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Looked good, cracked my eggs and put them in water, then gave them 3 pokes with a toothpick. Then I put them into the microwave and before too long they exploded. Think I will try again after I clean out the microwave! Make sure to give those eggs a big poke, don't think a toothpick will do the trick.