EAT THIS! Sweet Savory Eggs Benedict with Champagne Lemon Sauce over Maple Waffles

You know your old when you turn down every invite to every New Year Party to go to a girlfriends house just outside of Boston where the evenings required attire is “the worst pajamas you can find” and our planned activities  are Monopoly
and 80’s Trivia. But the great news is we are cooking! This evening’s menu;
Spanish  Tapas to graze on while we cocktail it up and for the main
attraction succulent  King Crab Legs…(like 10pounds of them). Tapas are
always a welcomed change…cheese olives cured meats and little bite sized
morsels that aren’t your usual hor dourves of stuffed mushrooms and scallops
and bacon(both which I could eat barrels of). And who doesn’t love sweet crab
dripping with butter because your butt isn’t big enough from all the Holiday
eating!I’m sure like
most of us you will be starting a diet of one form or another this new year so
you should probably make tonight and tomorrow count. We being the adults that
we are suddenly have already planned brunch for the morning. Thinking ahead to
ensure we properly nurse our hangovers away taking into consideration that
everything will be closed(and rightly so SHOULD be closed tomorrow). I am going
to make my version of eggs benedict. In this sexy savory sweet version I use a
crispy rosemary ham and whip up an easy tangy lemon champagne hollandaise
served on top of a maple buttermilk waffle and finished off with some fresh
chopped tarragon and parsley. Its layers of flavors and THE BEST treat for a
hangover hands down. This is an extremely easy dish to prepare and the pay off
is incredible!! Today I am going to take a few short cuts as far as using a mix
for both the waffles and the hollandaise because lets face it…my head is gonna
hurt!  Have a wonderful New Year and
savor not just the food but every day!!Cheers!

Sweet Savory Eggs Benedict over Maple
Waffles

1 dozen eggs

Knorr Hollandaise sauce packet

¼ lb Rosemary Ham (sliced thin from deli)

Waffle mix(prepared as directed)

¼ cup Champagne

Maple sugar

Chopped parsley and Chopped fresh tarragon

¼ cup white vinegar

Butter

Milk

Juice from 1 lemon

1 tsp olive oil

Heat waffle iron. Boil water in pan with
vinegar.  Add ½ cup maple sugar to your
waffle mix. Stir well. Prepare waffles as directed 4 waffles and put aside on plates. In pan heat
olive oil over med high heat. Add sliced ham and crisp up and then set
aside(about1- 2 min each side till a little brown on edges and reduced in size).
In a pan prepare the Knorrs sauce as directed with butter but reduce Milk by ¼ cup
and replace with the champagne. Cook as directed adding lemon. Once thick set
aside and poach 4 eggs in the boiling water. Add the ham on the top of waffles
then the poached eggs top with sauce and then fresh herbs and enjoy!! J