Quick California-Style Ham and Eggs Benedict

Recipe by Caroline Cooks
READY IN: 17mins




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