Recipe#10752

Title: Eggs Benedict 03

From: gild@theonramp.net (Mary Filmore) 
 Newsgroups: rec.food.recipes 
 Subject: Eggs Benedict on Waffles 
 Date: 28 Dec 1997 15:11:33 -0700 
 Message-ID: <686iql$h22$1@mack.rt66.com> 

Serves 8
 Waffles:
 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