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.