Tuesday, April 20, 2010

Rec: Microwave Cornbread Eggs Benedict

2 large eggs
2 tablespoons white vinegar
4 strips bacon
1 package microwave cornbread (or premade English muffins)
4 slices American cheese
2 tablespoons milk
1 teaspoon Tabasco sauce
1 teaspoon mustard
kosher salt
freshly ground pepper
chives, chopped for garnish

Fill a 1 quart microwave bowl 1/2 full with water and add vinegar.
Carefully crack the eggs into it and poke a hole in the yolks with a
skewer or toothpick. Remember, you're poaching and not
scrambling them. Microwave on HIGH for 1 to 1 1/2 minutes until
the whites are set and the yolks are still soft. Remove from oven
and set aside. Put 2 layers of paper towels on a paper plate with
the bacon on top. Microwave on HIGH for about 3 minutes until
crisp, then set aside. If you purchased muffins, put on plates and
skip the next sentence. Mix the microwave cornbread according
to the package directions and cook 2 muffin sized portions in
microwave safe cups as directed and put on plates. Tear the
cheese into small pieces and put into microwave bowl and add
the milk, hot sauce, 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. Put 2 slices of bacon
on each muffin and top with an egg. Add half the cheese sauce
to each and garnish with chives. Enjoy.

Serves 2
Recipe may be doubled if very hungry

No comments: