Chicken and Waffles Eggs Benedict

Name: Chicken and Waffles Eggs Benedict
Cuisine: American
Ingredients: 2 cornmeal waffles (see my recipe for cornmeal waffles); 2 pieces fried chicken (see my recipe for buttermilk fried chicken); 2 slices Havarti cheese (room temperature); 1 teaspoon olive oil (may substitute salted butter); 2 large eggs (room temperature); hot honey; flakey sea salt (or smoked flakey sea salt); cracked black pepper; parsley (fresh; chopped)

Ingredients

2 cornmeal waffles (see my recipe for cornmeal waffles)
2 pieces fried chicken (see my recipe for buttermilk fried chicken)
2 slices Havarti cheese (room temperature)
1 teaspoon olive oil (may substitute salted butter)
2 large eggs (room temperature)
hot honey
flakey sea salt (or smoked flakey sea salt)
cracked black pepper
parsley (fresh; chopped)

Instructions

Prepping recipe components ahead is paramount. My cornmeal waffle batter must be prepped in advance; however, it is also a good idea to coat the chicken ahead of time. Doing so makes for quick frying, and it may be kept warm in a low oven while the eggs are prepared.
Place a hot waffle (or waffles) on a plate and top each with a piece of crispy fried chicken. Top with a slice of Havarti cheese, and if you prefer it melted, broil for just a few seconds until it softens.
Add olive oil (or melt butter) in nonstick skillet over medium heat. Crack an egg into the hot oil. Place a lid on the pan and reduce heat to low. Cook until the whites set, leaving the yolk runny, about 2–3 minutes. Carefully slide it onto the cheese.
Drizzle the dish with hot honey, then finish with a sprinkle of flaky sea salt and black pepper. Garnish with chopped fresh parsley and additional hot honey.