Time: 20 min.
Complexity: easily
Servings: 2

Eggs Benedict are microwaved and served with bacon on cornbread.

Ingredients:

• 2 large eggs
• 4 slices of bacon
• 1 package microwave cornbread mix
• 4 pieces of cheese
• 2 tbsp. milk
• 1 tsp hot sauce
• 1 teaspoon mustard
• Chopped chives for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, bacon, cheese, hot sauce, chives, mustard

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Preparation:

Step 1
• Fill a microwave-safe 1-liter bowl halfway with water. Crack the eggs into the bowl and pierce the yolks with a skewer or toothpick.
  
  Microwave on high power for 1-1.5 minutes, until the whites are set and the yolks are still runny. Remove from the microwave and set aside.
Step 2
• Cover a microwave-safe plate with two layers of paper towels and place the bacon on them. Microwave on high power for about 3 minutes, until crispy. Set aside.
Step 3
• Prepare cornbread mix according to package directions. Bake 2 English muffin-sized portions in a microwave-safe bowl according to package directions. Remove from the bowl and place on plates.
Step 4
• Tear the cheese into pieces and place them in a small microwave-safe bowl. Add milk, hot sauce, and mustard, and season with salt and pepper. Microwave on high for 30 seconds, stir, then microwave for another 30 seconds, or until the cheese is melted and the sauce is smooth.
Step 5
• Top each corn muffin with 2 slices of bacon. Top each with a poached egg and drizzle with half the cheese sauce. Sprinkle with chives and serve.
  
  Collection recipes with eggs: scrambled eggs, omelette, Spanish tortilla, frittata, egg yolk sauce.

Votes: 1

Author of the recipe - George Durand (USA) – chef, TV presenter