Method

Method (Serves 8)

  1. Place waffle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 425°F and cooking time for 8 minutes. Allow grill to preheat for 5 minutes.
  2. Waffles:
  3. Stir together flour, cornstarch, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together buttermilk, eggs and butter; stir into flour mixture until just combined.
  4. Pour 2 cups of batter onto waffle plates. Close and cook for about 8 minutes or until golden. Arrange waffles on a wire rack set over a baking sheet; place in warm oven. Repeat with remaining batter to make 8 waffles (4 batches).
  5. Hollandaise Sauce:
  6. In small saucepan, melt butter over medium-high heat until bubbling. Combine egg yolks, lemon juice and mustard in a blender; purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper to taste. Cover to keep warm for up to 30 minutes.
  7. Poached Eggs:
  8. Meanwhile, fill a saucepan with enough water to come about 3 inches up side. Heat until water simmers gently; stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until egg white is set and yolk is soft or until desired level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.
  9. Place each waffle on a plate; top with a slice of ham, a poached egg and Hollandaise sauce. Garnish with chives; serve immediately.

Tip:Waffles can be tightly wrapped and frozen for up to 1 month.