Spicy sausage waffle benedict

Melt two tablespoons of butter in a small pot without overheating it. Add two tablespoons of flour and mix until smooth and tightened (a roux).

Add a cup of milk a little at a time, staying smooth; adding it all at once makes it lumpy.

Add a cup of shredded cheese a little at a time, stirring until smooth each time, to keep it from clumping.

Season with salt and pepper, about a tablespoon of sriracha and about half a teaspoon of cayenne; mix.

Cook the frozen breakfast sausage patties in a small pan, flipping at the halfway point, about six to seven minutes; move to another burner to finish.

Crack the egg into a small dish first. Bring water with a little white vinegar to a light simmer, make a vortex, bring the dish to the water's edge and slip the egg in.

Poach about three minutes, for a firm white and runny yolk; trim the loose white with a strainer, then about another 30 seconds.

Drain the egg briefly on paper towel.

Build: a frozen Belgian waffle, two sausage patties, the poached egg and the sauce. Finish with a little salt and pepper and a dusting of cayenne.