Spicy Ham and Eggs Benedict With Chive Biscuits
Ready In: 40 mins
Serves: 4
Ingredients
- 4 frozen biscuits, such as frozen Pillsbury biscuits
- 2 tablespoons butter, melted
- 3 tablespoons chopped fresh chives, divided
- 1 (1 1/4ounce) 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
- pepper
Directions
- 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.
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