Waffles & Eggs with Creamy Sage Sauce

What you need:

For the creamy sage sauce:

• 1 cup half and half
• 1 tsp. honey
• 1 tsp. yellow mustard or 1/4 tsp. ground mustard
• Fresh ground peppercorn (I used 5 grinds of my garlic pepper)
• 1 tsp. fresh chopped sage - or - pinch of rubbed sage
• 1 tsp. cornstarch
• 1/4 cup shredded cheddar jack cheese
• 1/2 small ham steak, finely diced (divided - half will be used in the waffle mix)

For the waffles:

• 1/2 cup buttermilk pancake mix
• 1/3 cup milk
• 1 egg
• 1 Tbsp. salted butter, melted
• 1 tsp. fresh chopped sage - or - pinch of rubbed sage
• 1/4 cup shredded cheddar jack cheese

For the eggs:

• 1 Tbsp. salted butter
• 1 to 2 eggs
• Salt and pepper, to taste

Directions:

1. Make your sauce first by combining half-and-half, honey, mustard, pepper, sage, and cornstarch into a small saucepan. Whisk until smooth. Cook, stirring often, until thickened
2. Meanwhile, place your finely diced ham steak into a small skillet over medium to medium-high heat. Cook until browned slightly - stirring occasionally. Set aside, saving the skillet for your eggs.
3. For the waffles: whisk all ingredients together using only half of your cooked ham. Coat your preheated waffle iron with nonstick cooking spray and then pour half the batter into the iron and cook according to your waffle iron's instructions. Repeat with the second half of the batter.
4. When you start cooking your second waffle, add ham and cheese into your sauce. Whisk until cheese melts. Turn to low and simmer until serving.
5. Melt 1 Tbsp. butter in small skillet used to cook ham over medium high heat. Add an egg and break the yolk. Season with salt and pepper. Cook until lightly browned on each side. Repeat with your second egg.
6. Serve your waffles topped with sauce and fried egg.

Recipe adapted from A Day in the Life on the Farm