Weekend Treat…Bacon & Waffle Benedict

bacon and waffle benedict croppedDuring the school/work week, breakfasts have to be quick.  Yes, I cook breakfast every morning, but I can’t make super-creative, gluttonous, everyone-sits-down-together breakfasts…we simply don’t have the time. So, on the weekend, we like to have breakfast together.  Sometimes, it’s a simple bacon-eggs-toast breakfast.  Sometimes, it’s a fun oatmeal bar. A real treat weekend will have sausage gravy & biscuits or in this case, Eggs Benedict taken to the next level. 



2 c. waffle/pancake mix  (yes, I cheated, but at least my eggs are fresh from my own chickens)

3 TBSP oil

2 c. water

2 c. shredded Colby-jack cheese

½ lb. bacon-fried & crumbled


6 large eggs

¼ c. half & half

½ tsp salt

¼ tsp 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


Combine all waffle ingredients in a large bowl.  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 ¼-1/2 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.

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