Eggs Benedict Waffle Sandwiches

Ingredients

• 12  asparagus spears thin
• 0.5 teaspoon pepper black freshly ground
• 6 ounces lower-sodium deli ham shaved
• 2 large egg yolks 
• 6 large eggs 
• 1 tablespoon juice of lemon fresh
• 0.4 teaspoon salt divided
• 0.5 cup butter unsalted
• 2 tablespoons water cold
• 6  whole-grain waffles frozen toasted

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare hollandaise, place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off top with a spoon; discard solids. Slowly pour remaining butter out of pan into a small bowl, leaving remaining solids in pan; discard solids, and set clarified butter aside.
2. Combine 2 tablespoons cold water and egg yolks in a small saucepan, stirring with a whisk until foamy.
3. Place pan over low heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablspoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
4. Stir lemon juice and 1/8 teaspoon salt into butter mixture, whisking until blended.
5. Remove pan from heat.
6. To prepare sandwich, snap off tough ends of asparagus. Cook asparagus in boiling water to cover 3 minutes.
7. Drain and plunge asparagus into ice water; drain.
8. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray.
9. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes.
10. Remove custard cups from water.
11. Place 1 ounce ham and 1 poached egg on each waffle; sprinkle eggs evenly with remaining 1/4 teaspoon salt. Top each serving with 2 asparagus spears and 1 tablespoon hollandaise.
12. Sprinkle evenly with pepper.