Bacon Waffles Benedict

Waffles: 2 eggs 2 cups self rising flour 1¾ cups milk ½ cup melted butter 1 tablespoon white sugar ½ teaspoon vanilla extract 2 c. shredded Colby-jack cheese ½ lb. bacon-fried & crumbled Eggs: 6 large eggs ¼ c. half & half ½ teaspoon salt ¼ teaspoon 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

Combine all waffle ingredients, except bacon and cheese, in a large bowl. Stir in bacon & cheese. 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 ¼-½ 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.