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1. To begin, oil your mini waffl e maker. If you only have a large waffl e machine, use a quarter of each waffl e for each poached egg. Alternatively, you can serve your Jersey Eggs Benedict over toasted English muffi ns. 2. Si the fl our, baking powder, salt, and sugar together in a large bowl. 3. In a separate bowl, separate the egg whites and beat until stiff peaks form. 4. In a diff erent bowl, mix together the egg yolks, milk, oil, butter, and vanilla. Stir the ingredients lightly. 5. Add dry ingredients to the wet ingredients and mix well. Finally, fold in the egg whites. 6. Ladle your batter onto the waffl e maker. Cook on medium- high heat for about 5-10 minutes or until golden brown. Next, prepare your Hollandaise sauce. Add the egg yolks to a mixing bowl with the water, lemon juice, and Dijon. Whisk vigorously until well combined. 7. Cut the butter into small pieces and add them into the egg mixture. 8. Pour the ingredients into a small saucepan and place over medium-low heat, whisking the mixture constantly. Note that as the butter melts, it will get a little frothy. Continue whisking for about three minutes, until the mixture thickens. Once it has thickened enough, immediately remove from the heat. 9. Season the sauce with salt and cayenne pepper. Keep the sauce warm as you fi nish preparing the rest of your eggs Benedict. Next, prepare your Taylor Ham (aka pork roll) by cooking it in a medium skillet, fl ipping on both sides until lightly browned. Place the Taylor Ham on a paper towel to absorb any excess fat. 10. While the Taylor Ham is cooking, fi ll a saucepan halfway with water and add the white vinegar. Bring to a slow boil. 11. Gently crack an egg into the water to poach it. Repeat with the remaining eggs. 12. Reduce the heat to a gentle simmer and cook for about 3-4 minutes until the egg white is set and the yolk remains so . 13. Once done, remove each egg with a slotted spoon, allowing excess water to drain. 14. To assemble, place one mini waffl e (or half of a toasted English muffi n) on the bottom, top with one slice of Taylor Ham, and follow with a poached egg. Drizzle the Hollandaise sauce over the top. 15. Season with salt and pepper and garnish with fresh chopped parsley. 16. And the most important step, ENJOY! Our famous made-from-scratch mini Belgian wa es topped with poached eggs and Taylor Ham (aka pork roll) and drizzled with housemade Hollandaise sauce – our twist on a traditional breakfast classic! Serves 4 people. INGREDIENTS BELGIAN WAFFLES 2 Cups Flour 4 Tsp Baking Powder ½ Tsp Salt ¼ Cup Sugar 2 Eggs ½ Cup Vegetable Oil ½ Cup Melted Butter 2 Cups Milk 1 Tbsp Vanilla Nonstick Cooking Spray HOLLANDAISE SAUCE 2 Large Egg Yolks 2 Tsp Lemon Juice ½ Tsp Dijon Mustard 2 Tbsp Lukewarm Water ½ Cup Unsalted Butter 1/8 Tsp Cayenne Pepper ¼ Tsp Sea Salt EGGS BENEDICT 8 Slices Taylor Ham (aka Pork Roll) 2 Tsp White Vinegar 8 Large Eggs Fresh Chopped Parsley Salt (to taste) Pepper (to taste) Benedict EAT IN POWERED BY: Jersey Eggs Wa e 30 VUENJ.COM

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