WAFFLES BENEDICT

Waffles Benedict image

Provided by Betty Crocker Kitchens

Time 40m

Yield 4

Number Of Ingredients 11

1 package (0.9 oz) hollandaise sauce mix
1 tablespoon lemon juice
1/4 teaspoon dried tarragon leaves
2 cups Original Bisquick™ mix
1 1/3 cups buttermilk
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons vegetable oil
5 eggs
1/2 teaspoon white vinegar
8 thin slices prosciutto (about 4 oz)
Chopped fresh chives, if desired

Steps:

Make hollandaise sauce as directed on package, adding lemon juice and tarragon. Cover to keep warm. In medium bowl, stir Bisquick mix, buttermilk, cheese, oil and 1 of the eggs with fork or whisk until blended. Let stand 5 minutes.
Heat waffle maker; brush with additional oil. Pour batter onto center of hot waffle maker, following manufacturer's directions for recommended amount. Close lid; bake 5 minutes or until steaming stops and waffles are golden brown.
Meanwhile, in 3-quart saucepan, heat 2 to 3 inches water to boiling; reduce to simmering. Add vinegar. Break remaining 4 eggs, one at a time, into custard cup. Holding cup close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.
Stack 2 waffles; top with 2 slices prosciutto, 1 poached egg and desired amount of hollandaise sauce. Garnish with chives.

Nutrition Facts : Calories 570, Carbohydrate 51 g, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2184 mg