WAFFLE BENEDICT RECIPES

Steps:

• Combine all cheese sauce ingredients in saucepan. Cook over medium-low heat, stirring occasionally, 3-5 minutes or until cheese is melted and smooth. Reduce heat to low; keep warm.
• Heat Belgian waffle iron to medium-high heat.
• Beat 2 eggs in bowl until light yellow color. Stir in all remaining waffle ingredients just until moistened. Bake waffle batter according to waffle iron directions or until golden brown. Set waffles aside; keep warm.
• Pour water into 12-inch skillet to 3 inches in depth. Bring to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold dish close to water; slip egg into water. Repeat with remaining eggs. Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
• Place 1 waffle on serving plate; top with 2 poached eggs. Drizzle eggs with cheese sauce; sprinkle with chives and red bell pepper.

Steps:

• 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.