Waffles Benedict

Waffbend - Recipe


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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


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.


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