ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Waffles Benedict

Jennifer Davick
Prep time 15 mins
Stand time 5 mins
Cook time 20 mins
Yield Makes 4 servings
You can substitute deli ham or country ham for the prosciutto.

Ingredients

  • 2 cups all-purpose baking mix
  • 1 1/3 cups buttermilk
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • 2 tablespoons vegetable oil
  • 5 large eggs, divided
  • 1/2 teaspoon white vinegar
  • 1 (0.9-oz.) envelope hollandaise sauce mix
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried tarragon
  • 8 thin prosciutto slices (about 1/4 lb.)
  • Garnish: chopped fresh chives

How to Make It

  1. Stir together baking mix, next 3 ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.

  2. 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.

  3. Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.

  4. Prepare hollandaise sauce according to package directions, adding lemon juice and tarragon.

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

  6. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix and Knorr Hollandaise Sauce Mix.