Ingredients
- 4 frozen biscuits
- 2 tablespoons butter melted
- 3 tablespoons chopped fresh chives - divided 1 .o oz envelope Hollandaise sauce mix
- 1 cup milk
- 1 tablespoon lemon juice
- 3-4 cups chopped lean ham
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon white vinegar
- 4 large eggs
- 2 cups loosely packed arugula
- 1 small Avocado - sliced
- pepper to taste
Preparation
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 3-4 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. reduce heat and maintain at a light simmer. Add 1/2 teaspoon white vinegar. Break eggs and slip into water, 1 at a time, as close as possible to the surface of the water. Simmer 3-5 minutes or to desired degree of doneness. Remove with 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. Spring with remaining 2 tablespoons chives and pepper to taste. Top with remaining biscuit halves, and serve immediately.