• 2 cup(s) all-purpose baking mix
• 1 cup(s) buttermilk
• 1 cup(s) shredded parmesan cheese
• 2 tablespoon vegetable oil
• 5 piece large eggs, divided
• 1 teaspoons white vinegar
• 1 piece envelope hollandaise sauce mix
• 1 tablespoon lemon juice
• 1 teaspoons dried tarragon
• 8 piece thin prosciutto slices (about 1/4 lb.) garnish: chopped fresh chives

1. Stir together baking mix, next 3 ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.
2. Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break remaining 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

3. Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.

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

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