Waffles Benedict

With Easter just around the corner, I thought I would share one of my favorite egg dishes! As I've mentioned before, my husband Jake serves in the Army. This means our family moves pretty often to say the least. It seems  like no matter where we've lived I've had a favorite breakfast/brunch spot that serves eggs benedict. When we lived in Savannah it was Clary's (made famous by the book/movie Midnight in the Garden of Good and Evil) and in Alaska it was Snow City (it's so good someone should make a book/movie about it). Clary's served it the traditional way with an English muffin and Snow City served it the Alaskan way with a crab cake instead of ham! This is also a twist on the classic dish, served over savory waffles with country salt cured ham. As much as I love this dish, I have to admit that this was the first time I tried the dish at home. For some reason poached eggs always scared me! I though they would just be too hard to make, but surprise, I think it was easier than scrambled eggs! This recipe comes from Southern Living's,"Comfort Food:A delicious Trip Down Memory Lane".



Don't judge me for only having a Scooby Doo waffle maker!

Waffles Benedict

Ingredients

2 cups all purpose baking mix ( like Bisquick or my homemade mix)
1 1/3 cups buttermilk (more if using homemade mix)
1/2 cup shredded Parmesan cheese
2 tablespoons vegetable oil
9 large eggs
1/2 teaspoon white vinegar
1 (0.9 oz) envelope hollandaise sauce mix
1 tablespoon lemon juice
1/2 teaspoon fresh or 1/4 teaspoon dried tarragon ( used the green parts of one green onion)
8 thin pancetta slices ( about 1/4 pound)

 

Directions

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

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. Working in 2 batches, break remaining 8 eggs, and slip into water, 1 at a time, as close as possible to the surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

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

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

For each serving, stack 2 waffles, and top with 2 pancetta slices, 2 poached eggs, and desired amount of hollandaise sauce.


I have a great post coming up about grilling and I'll be sharing a sweet surprise from Wyatt's 3rd birthday party!!