Green Chile Corn Waffles with Poached Eggs and Creamy Chipotle Sauce

1 box Jiffy corn muffin mix
1 egg
2 tablespoons melted butter
¾ cup milk
1 small can diced green chilies
¼ cup thin sliced green onions
¼ cup shredded cheddar cheese
pinch salt and pepper
Chipotle Cream Sauce
2 cups heavy whipping cream
1 small chipotle chile
salt and pepper
Poached Eggs
2 quarts water
¼ cup white vinegar
1 Mix all together lightly. Place 1/3 cup batter into each square of waffle iron sprayed with non stick spray. Bake until crisp and light brown. Keep warm in 250° oven.
Chipotle Cream Sauce
1 Whisk together sauce, slowly simmer for 10 minutes. Season and keep warm.
Poached Eggs
1 Bring water and vinegar to a strong simmer. Crack eggs individually into cups. Add each gently to water. Cook eggs to desired doneness, about 3-4 minutes for soft. Drain eggs using a slotted spoon on flour sack towel.
2 Place 2 waffles on plate, top with eggs. Top eggs with chipotle sauce.

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