Prep 20 mins
Cook 20 mins
If you are an eggs benedict purist, this recipe is not for you but, if you are like me and like to change things up, this recipe is a delicious twist on eggs benedict. I made it for Easter breakfast and it's wonderful and not too difficult with some help from the supermarket. I used chopped Canadian bacon in place of the ham. I also have an egg poacher insert so I didn't make the poached eggs the way it said to in the recipe.
- 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 white vinegar
- 4 large eggs
- 2 cups loosely packed arugula
- 1 small avocado, sliced
- Bake biscuits according to package directions.
- Combine melted butter and 1 tablespoons chives; split baked biscuits and brush with chive butter.
- Place biscuits, butter side up, on a baking sheet and bake at 375º for about 5 minutes or until toasted; set aside.
- Prepare hollandaise sauce mix using 1 cup milk and 1 tbsp lemon juice and omitting butter called for on package directions.
- Cook ham in a small skillet over medium heat for 3 to 4 minutes or until browned.
- Stir ham and cayenne into hollandaise sauce and keep warm.
- Add water to a 2 inch depth in a large saucepan.
- Bring to a boil; reduce heat and maintain at a light simmer.
- Add 1/2 tsp white vinegar.
- Break eggs and slip into water, 1 at a time, as close as possible to surface of the water.
- Simmer 3 to 5 minutes or to desired degree of doneness.
- Remove from water with slotted spoon.
- Place bottom biscuit halves, buttered side up on 4 individual plates.
- Top with arugula, avocado, poached egg, hollandaise, top of biscuit and a sprinkle of the remaining chopped chives and pepper.
- Serve immediately.