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Spicy Ham-and-Eggs Benedict With Chive Biscuits


This twist on the classic Eggs Benedict is about to become your go-to brunch or breakfast recipe. With a delicious mix of spicy, herbaceous, and savory flavors, this one never falls flat and is sure to please your whole family's palette.

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


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Bake biscuits according to package directions.

Combine melted butter and 1 tablespoon 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.

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

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

Add water to a depth of 2 inches in a large saucepan. Bring to a boil, then reduce heat and maintain at a light simmer. Add the vinegar. Break eggs and slip into water, 1 at a time, as close as possible to the surface of the water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges if desired.

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 chives and pepper to taste. Top with remaining biscuit halves and serve immediately.

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