Microwave Cornbread Eggs Benedict
This quick and easy recipe transforms classic Eggs Benedict into a microwave-friendly breakfast. Utilizing microwave-cooked eggs, crisp bacon, and soft cornbread muffins topped with a simple cheese sauce, it offers a convenient and satisfying meal ready in minutes. Ideal for a speedy brunch or breakfast, garnished with fresh chives.
Equipment
- 2 Microwave-safe Bowls One 1-quart bowl for eggs, one small bowl for cheese sauce
- 1 Microwave Safe Plate For cooking bacon
- 1 Microwave-safe Cup For cooking cornbread portions
- 1 Toothpick or Skewer For piercing egg yolks
- 1 Spoon or Whisk For stirring cheese sauce
Ingredients
Main
- 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.
Notes
This recipe prioritizes speed and convenience, leveraging the microwave for a quick take on Eggs Benedict. For the poached eggs, careful timing is crucial; microwave wattages vary, so start with the lower end of the time range and check for desired yolk consistency. Covering the egg bowl loosely can promote more even cooking. While microwave bacon is convenient, pan-frying or oven-baking yields a superior, consistently crisp texture. The 'cheese sauce' is a simplified version; for a richer, more classic hollandaise-like experience, consider whisking an egg yolk with butter and lemon juice over a double boiler. Ensure cornbread is warm for best results. This dish is excellent for a fast, satisfying breakfast, but don't expect the complexity of a traditional Benedict.