Recipe courtesy of George Duran
Episode: Microwave Food
Save Recipe Print
Microwave Cornbread Eggs Benedict
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

Kitchen Shortcuts

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Perfect Microwave Rice

Recipe courtesy of Kathleen Daelemans

Microwave Popcorn

Recipe courtesy of Food Network Kitchen

Eggs Benedict

Recipe courtesy of Sandra Lee

Microwave Ratatouille

Recipe courtesy of Food Network Kitchen

Microwave Brownies

Recipe courtesy of George Duran

Microwave Brownies

Recipe courtesy of George Duran

Browse Reviews By Keyword

          Latest Stories