Eggs Benedict with Spinach and Bacon and Cheddar Waffles

Be prepared to spend a bit of time in the kitchen for this recipe, but the results are well worth it.  From Food and Drink Spring 2015

BACON AND CHEDDAR WAFFLES
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tbsp packed brown sugar, crumbled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
2 cups buttermilk, well shaken (or soured milk)
2 tbsp unsalted butter, melted
1 tbsp bacon fat, melted
250 g bacon, cooked until crisp, drained of fat, chopped
1 cup packed grated old cheddar cheese
Vegetable oil for greasing waffle iron

SIMPLE HOLLANDAISE
3 large egg yolks
2 tsp fresh lemon juice
1/3 cup unsalted butter
1/4 tsp salt
Pinch cayenne pepper

1 tbsp unsalted butter
150 g baby spinach
1 tbsp white vinegar
8 large eggs
Salt and freshly ground pepper
2 green onions, sliced on the bias

• Preheat oven to 200F
• Combine flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl, and stir until uniform.  Make a slight well in the centre.  Crack eggs into the well and pour buttermilk overtop.  Stir ingredients with a fork until incorporated.  Add butter and bacon fat and stir until fully combined.  Stir in bacon and cheese.
• Heat waffle iron and lightly grease with vegetable oil, if necessary.  Using about 1/2 cup of batter per waffle (depending on the size of your waffle maker), pour in batter.  Cook for 4 to 6 minutes or until crisp and golden.  Eat immediately or place in a single layer on a rack over a baking sheet and place in oven to keep warm.  Freeze extra waffles or keep well wrapped in the fridge for up to 2 days and reheat at 300F for 5 minutes or until warmed and re-crisped.
• Place egg yolks and lemon juice in the jar of a blender, and blend until foamy.  Heat butter until melted and bubbling.  While blender is running, pour hot butter in a slow steady stream.  Add salt and cayenne pepper and continue to process until hollandaise is pale yellow and thickened to the consistency of thin yogurt.  Set in a spot to keep warm.
• Melt butter in a medium frying pan over medium high heat.  Add spinach and toss for 1 to 2 minutes of until just wilted.  Season with a pinch of salt.
• Bring a large shallow pot of water to a boil.  Add vinegar.  Crack eggs into small ramekins.  Use a spoon to stir water in a circle.  Working with 1 at a time, slip eggs into the centre of the swirling water.  Turn heat down to low and poach eggs for 3 to 4 minutes or until whites are firm but yolks are runny.  Remove from water with a slotted spoon and blot with paper towels.
• To assemble, break waffles in half or wafters and stack on serving plates.  Top with a small pile of spinach and 1 or 2 poached eggs.  Spoon 1 1/2 tsp of hollandaise over each egg, season with salt and pepper and sprinkle with green onions.

Makes 4 large or 8 small servings