This is a play on eggs Benedict, but much more playful and accessible to kids. Savory waffles are made with bacon & cheese, topped with scrambled eggs, and then, drizzled with hollandaise.
Yields
4-6
Ingredients
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
Nutritional information
No nutrition information available
Instructions
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.
