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Weekend Breakfasts…Bacon Waffle Benedict

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.

Bacon & Waffle Benedict

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings

Serving Size: 1 waffle

Bacon & Waffle Benedict

Ingredients

  • Waffles
  • 2 c. waffle/pancake mix
  • 3 TBSP oil
  • 2 c. water
  • 2 c. shredded Colby-jack cheese
  • ½ lb. bacon-fried & crumbled
  • Eggs
  • 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

Instructions

  1. 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
  2. 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.
  3. 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.
  4. To serve
  5. 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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