Spicy Ham And Eggs Benedict With Chive Biscuits

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 frozen biscuits, such as frozen pillsbury biscuits
• 2 tablespoons butter, melted
• 3 tablespoons chopped fresh chives, divided
• 1 (1 1/4 ounce) envelope hollandaise sauce mix
• 1 cup milk
• 1 tablespoon lemon juice
• 3/4 cup chopped lean ham
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon vinegar
• 4 large eggs
• 2 cups loosely packed arugula
• 1 small avocado, sliced
• pepper

Recipe

• 1 bake biscuits according to package directions.
• 2 combine melted butter and 1 tablespoons chives; split baked biscuits and brush with chive butter.
• 3 place biscuits, butter side up, on a baking sheet and bake at 375º for about 5 minutes or until toasted; set aside.
• 4 prepare hollandaise sauce mix using 1 cup milk and 1 tbsp lemon juice and omitting butter called for on package directions.
• 5 cook ham in a small skillet over medium heat for 3 to 4 minutes or until browned.
• 6 stir ham and cayenne into hollandaise sauce and keep warm.
• 7 add water to a 2 inch depth in a large saucepan.
• 8 bring to a boil; reduce heat and maintain at a light simmer.
• 9 add 1/2 tsp vinegar.
• 10 break eggs and slip into water, 1 at a time, as close as possible to surface of the water.
• 11 simmer 3 to 5 minutes or to desired degree of doneness.
• 12 remove from water with slotted spoon.
• 13 place bottom biscuit halves, buttered side up on 4 individual plates.
• 14 top with arugula, avocado, poached egg, hollandaise, top of biscuit and a sprinkle of the remaining chopped chives and pepper.
• 15 serve immediately.