Spicy Ham-and-Eggs Benedict With Chive Biscuits

Prep: 15 min., Bake: 25 min., Cook: 15 min.

Yield: Makes 4 servings

Ingredients

• 4  frozen biscuits
• 2  tablespoons  butter, melted
• 3  tablespoons  chopped fresh chives, divided
• 1  (0.9-oz.) envelope hollandaise sauce mix
• 1  cup  milk
• 1  tablespoon  lemon juice
• 3/4  cup  chopped lean ham
• 1/4  to 1/2 tsp. ground red pepper
• 1/2  teaspoon  white vinegar
• 4  large eggs
• 2  cups  loosely packed arugula
• 1  small avocado, sliced
• Pepper to taste

Preparation

1. Bake biscuits according to package directions. Combine melted butter and 1 Tbsp. chives; split biscuits, and brush with butter mixture. Place biscuits, buttered sides up, on a baking sheet, and bake at 375° for 5 minutes or until toasted.

2. Prepare hollandaise sauce mix according to package directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.

3. Cook ham, stirring occasionally, in a medium-size nonstick skillet over medium heat 3 to 4 minutes or until browned. Stir ham and ground red pepper into hollandaise sauce; keep warm.

4. Add water to a depth of 2 inches 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 water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

5. Place bottom biscuit halves, buttered sides up, on each of 4 individual serving plates. Top with arugula, avocado, and poached eggs. Spoon hollandaise sauce evenly on top of each egg. Sprinkle with remaining 2 Tbsp. chives and pepper to taste. Top with remaining biscuit halves, and serve immediately.

Note: For testing purposes only, we used frozen White Lily Southern Style Biscuits.