To prepare the chaffle: Whip the egg white until frothy then blend in the remaining ingredients. Preheat the Dash Mini Waffle Maker and add half the chaffle mixture. Spray the chaffle maker with non-stick cooking spray. Cook about 7 minutes until golden brown. Remove the chaffle and repeat.
To prepare the Hollandaise sauce: Assemble a double boiler (a pot with a heat-safe bowl that fits on the top). Put enough water in the pot to boil but so that it doesn't touch the bottom of the bowl.
Hollandaise cont: Heat the butter to boiling in the microwave. Add the egg yolks to the bowl of the double boiler and bring the pot to a boil. Add the hot butter to the bowl while the pot comes to a boil.
Hollandaise cont: Whisk briskly heating the mixture from the water beneath the bowl. Continue cooking until the water in the pot has boiled, the egg yolk-butter mixture has thickened and is very hot to the touch. Remove the bowl from the pot and add the lemon juice. Set to the side.
To poach an egg: Add more water to your pot if necessary (you need enough to completely cover an egg) and bring it to a simmer. Add 2 tbsp of white vinegar to the water. Carefully drop an egg into the simmering water and cook for 90 seconds. Remove with a slotted spoon.
To assemble: Warm the chaffle in the toaster for a few minutes. Top the crispy chaffle with half the ham slices, one poached egg, and about 2 tbsp of hollandaise sauce.
This recipe only uses 4 tbsp of Hollandaise sauce. You'll have some left over. Store it in the fridge and warm it slowly in a double boiler. Do not microwave it or you'll make scrambled eggs.