21 May, 2018
Can’t decide between fluffy eggs benedict or hot, crispy waffles for breakfast? On the one hand, the cloud-like poached egg and creamy, hollandaise sauce pulls your heart (and stomach) towards eggs benedict. On the other, waffles. Right? This classic Southern comfort breakfast recipe offers the best of both benedict and batter worlds. Homemade waffles are mixed together using easy store bought baking mix, rich buttermilk, and a handful of yummy Parmesan cheese, and topped with the better half of eggs benedict. Use a hollandaise sauce mix for easy preparation, and top with thin, gourmet prosciutto slices. Picky? For a simple Southern substitute, use country ham instead of prosciutto.
How to Make It
Stir together baking mix, next 3 ingredients, 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.
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. Garnish, if desired.