Spicy Ham & Eggs Benedict with Chive Biscuits

By Joan_Z

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.