Quick California-Style Ham and Eggs Benedict

What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)

• Ready In: 17 mins
• Serves: 4

Ingredients

• 4  frozen  biscuits
• 2  tablespoons butter, melted
• 3  tablespoons fresh chives, chop and divide
• 1 (1 ounce) package  hollandaise sauce mix (or make your own)
• 1  cup milk
• 1  tablespoon lemon juice
• 3⁄4 cup cooked ham, chopped
• 1⁄4-1⁄2 teaspoon  ground red pepper (optional)
• 1⁄2 teaspoon white vinegar
• 4  large eggs
• 2  cups  loosely pack arugula (optional)
• 1  small avocado, sliced (optional)
•  black pepper, to taste

Directions

1. Bake biscuits according to package.
2. Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
3. Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
4. Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
5. Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
6. Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
7. Add water to a depth of 2 inches in a large sauce pan.
8. Bring to a boil; reduce heat, and maintain at a light simmer.
9. Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
10. Simmer 3-5 minutes or to desired doneness.
11. Remove with slotted spoon. Trim edges with sharp knife.
12. To Serve:
13. Place bottom biscuit halves, buttered side up on 4 warmed plates.
14. Top with arugula, slices of avocado (if using), and then poached eggs.
15. Pour the Hollandaise mixture evenly over eggs.
16. Sprinkle with remain chives and black pepper to taste.
17. Serve remaining biscuit halves on side.