During 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
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.
One waffle, an ice cream scoop of eggs in the middle with hollandaise sauce drizzled on top. Sprinkle with parsley or chives.