Waffles Benedict Recipe

Ingredients

1

package (0.9 oz) hollandaise sauce mix

1

tablespoon lemon juice

1/4

teaspoon dried tarragon leaves

2

                        cups Original Bisquick™ mix

1 1/3

cups buttermilk

1/2

cup shredded Parmesan cheese (2 oz)

2

tablespoons vegetable oil

5

eggs

1/2

teaspoon white vinegar

8

thin slices prosciutto (about 4 oz)

Chopped fresh chives, if desired

Preparation

Make hollandaise sauce as directed on package, adding lemon juice and tarragon. Cover to keep warm. In medium bowl, stir Bisquick mix, buttermilk, cheese, oil and 1 of the eggs with fork or whisk until blended. Let stand 5 minutes.

Heat waffle maker; brush with additional oil. Pour batter onto center of hot waffle maker, following manufacturer’s directions for recommended amount. Close lid; bake 5 minutes or until steaming stops and waffles are golden brown.

Meanwhile, in 3-quart saucepan, heat 2 to 3 inches water to boiling; reduce to simmering. Add vinegar. Break remaining 4 eggs, one at a time, into custard cup. Holding cup close to water’s surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.

Stack 2 waffles; top with 2 slices prosciutto, 1 poached egg and desired amount of hollandaise sauce. Garnish with chives.

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