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Eggs Benedict Waffles

. . . the low-fat sauce in these eggs benedict is so similar to the regular sauce, all you'll be missing is the fat.

Imperial	Ingredient	Metric
3/4 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	175 mL
2/3 cup	ROGERS OAT BRAN	150 mL
2 tsp.	baking powder	10 mL
1/4 tsp.	salt	1 mL
1/2 tsp.	basil	2 mL
1 tbsp.	sugar	15 mL
2	egg yolks, beaten
1 1/4 cups	milk	300 mL
1/4 cup	vegetable oil	50 mL
2	egg whites	2
8	ham, sliced	8
8	tomato slices	8
8	poached eggs	8
1/4 cup	low-fat yogurt, plain	50 mL
1/4 cup	light mayonnaise	50 mL
1 tbsp.	chopped fresh parsley	15 mL
1 tsp.	prepared mustard	5 mL
1/4 tsp.	paprika	1 mL

Heat waffle iron according to manufacturer's direction.

Combine ROGERS NO ADDITIVE / ALL PURPOSE FLOUR, ROGERS OAT BRAN, baking powder, salt and sugar. Combine milk and oil with beaten egg yolks; add to dry ingredients and stir only until mixed.

Beat egg whites until stiff but not dry; fold into batter. Pour batter onto surface of griddle, close the lid and bake until steam no longer escapes from sides of iron. Keep warm in oven.

Prepare ham, tomatoes and eggs before heating the sauce.

Sauce: Combine yogurt, mayonnaise, parsley and mustard in a small saucepan. Cook over low heat, stirring frequently, for 5 minutes or until heated thoroughly; do not boil.

Top each waffle with ham, tomato and egg. Spoon warm sauce over eggs. Garnish with paprika. Serve immediately.

YIELD: 4 servings.

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