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Eggs Benedict with Peameal on Scallion Waffles and Tomato Cream



  • 1.

    Keep peameal warm while preparing eggs.

  • 2.

    To poach eggs, fill a pot with 4 L water, add vinegar and bring to just below a simmer. Break an egg into a cup. Stir water to create a “whirlpool” in the center. Drop egg just to the side of the center (water should still be moving) and cook egg until set on the outside, but yolk still visibly soft (for “easy”), about 4 minutes. Eggs can be cooked 2 or 3 at a time. Remove eggs with a slotted spoon.

  • 3.

    To assemble Eggs Benedict on Scallion Waffles with Tomato Cream, Place 2 waffles on a plate and arrange a slice of peameal on each. Top with poached eggs and spoon tomato cream over. Serve immediately.

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