Spicy Breakfast Sandwiches
2 English Muffins, cut in half
8 strips cooked, crispy bacon
2 fried eggs
1 tablespoon tobasco sauce
2 slices pepper jack cheese
1/4 cup fresh salsa
Place a layer of paper towel on a microwave safe plate. Lay the strips of bacon over the paper towel. Microwave on high for 4 to 5 1/2 minutes, until bacon is fully cooked and crisp. Remove from microwave and place on a new sheet of paper towel to drain away excess grease. Set aside and let cool.
Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 1 teaspoon butter or margarine per egg to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.
With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.
Open the english muffins. On each muffin, place 1 egg, 4 strips of bacon, 1 slice of cheese, half of the tobasco sauce and half of the salsa. Return to microwave for about 20 seconds, to melt cheese slightly and warm muffins.