Waffles Benedict

Prep: 15 min., Stand: 5 min., Cook: 20 min. You can substitute deli ham or country ham for the prosciutto.

Yield: Makes 4 servings

Ingredients

• 2  cups  all-purpose baking mix
• 1 1/3  cups  buttermilk
• 1/2  cup  (2 oz.) shredded Parmesan cheese
• 2  tablespoons  vegetable oil
• 5  large eggs, divided
• 1/2  teaspoon  white vinegar
• 1  (0.9-oz.) envelope hollandaise sauce mix
• 1  tablespoon  lemon juice
• 1/4  teaspoon  dried tarragon
• 8  thin prosciutto slices (about 1/4 lb.)
• Garnish: chopped fresh chives

Preparation

1. Stir together baking mix, next 3 ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.

2. Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break remaining 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

3. Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.

4. Prepare hollandaise sauce according to package directions, adding lemon juice and tarragon.

5. Stack 2 waffles, and top with 2 prosciutto slices, 1 poached egg, and desired amount of hollandaise sauce. Garnish, if desired.

Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix and Knorr Hollandaise Sauce Mix.