Waffle Benedict

I’m always looking for some new ideas for breakfast and this one is great for us while we are at the lake because it’s all a big batch and easy to make plates for a crowd of people. The sauce is really good and you could uses bacon or diced ham. Now while this is a recipe promoting the waffles it was a good nice crunch which you don’t have English muffins on hand. I would make this for sure again while entertaining this summer.

Waffle Benedict

(Adapted from Nestle)

Printer Friendly Version

1 1/2 cups (6 oz.) shredded cheddar cheese

1 teaspoon all-purpose flour
8 frozen toaster waffles
8 large eggs, well-beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
8 slices bacon, cooked and crumbled
Chopped chives (optional)

Combine 3/4 cup evaporated milk, cheese and flour in small saucepan.

 

 

Cook over medium heat, stirring constantly, for about 3 minutes or until cheese is melted and sauce has slightly thickened to a creamy consistency. Remove from heat; cover.

 

 

Toast waffles according to package directions. Keep warm.

Whisk together remaining evaporated milk, eggs, salt and pepper in medium bowl.

Spray large skillet with nonstick cooking spray; heat over medium heat. Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked.

 

 

Top each waffle with eggs, cheese sauce, bacon and chives.