Waffle Cheese & Bacon Benedict (6 servings) 6 large eggs 6 slices bacon 1/2 cup frozen baby sweet peas 2 Tablespoons margarine or butter 1 Tablespoon finely chopped onion 2 Tablespoons all-purpose flour 1 cup milk 8 ounces (about 2 cups) shredded sharp Cheddar cheese 6 frozen homestyle or buttermilk waffles Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. Set aside. Cook peas as directed on package. Drain peas; set aside. Melt margarine in medium saucepan over medium heat. Add onion; cook 3 minutes or until tender. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly until mixture boils and thickens, about 2 minutes. Add cheese; stir until melted. Peel eggs; coarsely chop. Add eggs and peas to cheese sauce; cook 1 to 2 minutes or until thoroughly heated. Heat waffles as directed on package. Place 1 waffle on each individual serving plate. Top with egg mixture. Sprinkle with crumbled bacon. Serve immediately. This version of Eggs Benedict is a little weird. Hard-boiled eggs are incorporated into a cheese sauce that's served over waffles sprinkled with bacon. Mr Breakfast would like to thank eaat4@aol for this recipe. Recipe number 558. Submitted 9/14/2002.