Bacon & Cheese Waffles Benedict

Ingredients:

Waffles:

2 c. waffle/pancake mix

3 TBSP oil

2 c. water

2 c. shredded Colby-jack cheese

½ lb. bacon-fried & crumbled

Eggs:

6 large eggs

¼ c. half & half

½ tsp salt

¼ tsp black pepper

1 TBSP oil

Hollandaise  Sauce:

4 large egg yolks

1 TBSP lemon juice

½ c. melted butter

Pinch of cayenne

Pinch of black pepper

Pinch of salt

Directions:

Combine all waffle ingredients in a large bowl.  Scoop approximately ½ c. batter onto hot waffle iron.  Cook until waffle iron indicated “done”.  Batter should make 4-6 waffles

In a bowl, whisk together eggs, half & half, salt and pepper.  In a nonstick skillet, heat 1 TBSP oil.  Cook eggs over medium heat, stirring frequently to scramble.  Do not over cook.

Heat a saucepan filled ¼-1/2 with water to boiling.  Reduce heat to simmer water.  In a small glass or stainless steel bowl, whisk egg yolks and lemon juice.  Slowly drizzle in melted butter. Place bowl over simmering water (create a double boiler).  Whisk frequently until sauce is thick and smooth.  Stir in cayenne, salt & pepper.

To serve:

One waffle, an ice cream scoop of eggs in the middle with hollandaise sauce drizzled on top.  Sprinkle with parsley or chives.