Waffle Benedict

2 cups all-purpose baking mix
1-1/3 cups buttermilk
1/2 cup (2-oz.) shredded Parmesan cheese
Tbsp. vegetable oil 5 large eggs, divided
1 (10.9 oz.) envelope hollandaise sauce mix 1 Tbsp. lemon juice 1/2 tsp. white vinegar
1/4 tsp. dried tarragon
8 thin prosciutto sliced
Garnish: Fresh chives

Stir together baking mix and next three ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.

Add water to the depth of 3 " in a large saucepan. Bring to a boil, reduce the heat ans maintain a light simmer. Add vinegar. Break remaining 4 eggs and slip into water 1 at a time, as close to possible to surface. Simmer 3 - 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Cook batter in a preheated, lightly greased waffle iron according to manufactures directions until golden brown.

Prepare hollandaise sauce according to pkg directions, adding lemon juice and tarragon.

Stack 2 waffles and top with prosciutto slices. 1 poached egg and desired amount of hollandaise sauce

For best results it would be better to use Bisquick All-Purpose Baking Mix and Knorr Hollandaise Sauce Mix as I did.

Makes 4 servings