The*Empress
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Microwave Cornbread Eggs Benedict Recipe courtesy
George Duran
See this recipe on air Wednesday Mar. 08 at 2:30 AM ET/PT.
Show: Ham on the Street
Episode: Microwave Food
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
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
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.
I willl try this tonight.
George Duran
See this recipe on air Wednesday Mar. 08 at 2:30 AM ET/PT.
Show: Ham on the Street
Episode: Microwave Food
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
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
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.
I willl try this tonight.