Microwave Cornbread Eggs Benedict

Ingredients

• 4 slices processed cheese food 
• 4 strips bacon 
• 2 servings pepper black freshly ground
• 2 servings chives chopped for garnish
• 1 package microwave cornbread 
• 2 large eggs 
• 1 teaspoon hot sauce recommended: Tabasco
• 2 servings kosher salt 
• 2 tablespoons milk 
• 1 teaspoon mustard 

Equipment

• bowl
• paper towels
• oven
• toothpicks
• microwave
• skewers

Directions

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.
2. Remove from the oven and set aside.
3. 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.
4. Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions.
5. Remove from the cup and put onto plates.
6. Tear the cheese into pieces and put them into a small microwave safe bowl.
7. 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.
8. 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.
9. Garnish with chives and serve.