Microwave Cornbread Eggs Benedict

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

eggs, bacon, microwave, american cheese, milk, hot sauce, mustard, kosher salt, freshly ground black pepper, chives

Taken from www.epicurious.com/recipes/member/views/microwave-cornbread-eggs-benedict-50030400 (may not work)