| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 551 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 266 mg |
| Sodium | 1171 mg |
Reviews
looks good
First time I served it for breakfast when I had some friends over and it was a total success. It was fast to prepare and also fun. And everybody liked the taste. The creamyness of the sauce, the crispyness of the bacon and the softness of the egg. Just delicous.
Now its a always handy recipe. And when I don’t have cornbread I just use white bread instead for the first layer.
Yum
I also liked the sauce. The eggs didn’t come out for me after two tries with different sets of eggs. I decided to pan fry the eggs instead, and used my toaster oven to make two pre-packaged, single-serving biscuits. I used real bacon bits instead of microwaving the bacon also.
I saw this on the show, realized I had all the ingredients except the microwavable cornbread, and decided to give it a try. (I used an English muffin half instead of the cornbread.) My rating is given mostly based on the problems I had microwaving the eggs. The recipe said to crack the “eggs” into water and then cook for one to one and half minutes. I read this to mean cook both of the eggs listed in the recipe at the same time. After a minute and a half neither egg was cooked at all. I gave it another minute and a half, and still no change in appearance. I wondered if I had real eggs! My microwave is fairly new and usually heats on the low end of expected time. After 5 minutes the egg whites finally turned opaque, but the yolk was overcooked. It was delicious anyway even with the substitute English muffin, and the sauce was truly phenomenal.
Looked good, cracked my eggs and put them in water, then gave them 3 pokes with a toothpick. Then I put them into the microwave and before too long they exploded. Think I will try again after I clean out the microwave! Make sure to give those eggs a big poke, don’t think a toothpick will do the trick.