By Sarah Kenney
In a large bowl, whisk together the egg yolks, buttermilk and butter. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until just smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the batter, then fold in the remaining whites. Cook the waffles according to the waffle iron manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.
To make the hollandaise sauce, place the egg yolks, lemon juice and parsley in a small, deep bowl. Using an immersion blender, pulse several times until smooth. With the blender running, add the butter in a slow, steady stream and process until smooth. There will still be flecks of parsley. Stir in the salt.
Place one waffle on each plate. Top each with one ham steak or bacon slice and one egg. Drizzle with the hollandaise sauce and serve immediately. Serves 8.