Microwave Cornbread Eggs Benedict Recipes

MICROWAVE CORNBREAD EGGS BENEDICT

Steps:

• 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.

5 MINUTE MICROWAVE CORNBREAD

Steps:

• Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
• Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

MICROWAVE SCRAMBLED EGGS

Steps:

• Use a fork to beat together the eggs, milk and a pinch of salt in a microwave-safe jug. Cook in the microwave on High for 30 seconds, then beat again and return to the microwave for another 30 seconds.
• Beat again, breaking up any lumps of egg. Microwave for another 15 seconds, then beat again; the eggs will be loose at this stage so serve them straightaway if this is how you like them. If you prefer your eggs a little firmer, microwave for a further 15 seconds, beat, then serve.