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Print this Recipe    Eggs Benedict 03

Eggs Benedict on Waffles
Serves 8

1/2 cup flour
1/2 tsp baking powder
dash salt
1/2 cup half and half
2 oz cooked crumbled bacon, chopped ham or Canadian Bacon

Mince the bacon or ham. Combine the ingredients and mix well. Divide
batter into 8 parts. Pour into a hot waffle iron and make 8 waffles.


1 bunch asparagus, steamed until crisp-tender. Cut into short lengths
8 eggs
2 Tbsp fresh chives minced


Hollandaise Sauce

3 large egg yolks
1 1/2 cup butter
2 Tbsp lemon juice

Melt the butter. Put the yolks in a blender or food processor.
Blend and while the blender is on, add the butter in a thin stream.
Pour in the lemon juice and blend until it is combined.

Have the eggs poaching when you start the sauce. Make the sauce
and put in a warm bowl over warm water. When the eggs are done,
put a waffle on a plate. Top with the asparagus. Put a poached
egg on top. Pour Hollandaise sauce over the top. Sprinkle with
chives. and serve

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