Waffles Benedict

By carvalhohm

Ingredients

• 2 cups biscuit baking mix
• 1 1/3 cups buttermilk
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons vegetable oil
• 5 large eggs 1/2 teaspoon white vinegar
• 1 (0.9-ounce) envelope hollandaise sauce mix
• 1 tablespoon lemon juice
• 1/4 teaspoon dried tarragon
• 8 thin prosciutto slices (about 1/4 pound)
• (see Note)

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from mrfood.com

Preparation

Step 1

Stir together baking mix, buttermilk, cheese, oil, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.

Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break remaining 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.

Meanwhile, prepare hollandaise sauce according to package directions, adding lemon juice and tarragon.

Stack 2 waffles, and top with 2 prosciutto slices, 1 poached egg, and desired amount of hollandaise sauce. Repeat procedure for each serving.

Notes:
Packaged hollandaise sauce is dressed up here with the addition of lemon juice and tarragon. Feel free to use deli ham in place of the prosciutto.