Spicy Ham and Eggs Benedict With Chive Biscuits |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you are an eggs benedict purist, this recipe is not for you but, if you are like me and like to change things up, this recipe is a delicious twist on eggs benedict. I made it for Easter breakfast and it's wonderful and not too difficult with some help from the supermarket. I used chopped Canadian bacon in place of the ham. I also have an egg poacher insert so I didn't make the poached eggs the way it said to in the recipe. Ingredients:
4 frozen biscuits, such as frozen pillsbury biscuits |
2 tablespoons butter, melted |
3 tablespoons chopped fresh chives, divided |
1 (1 1/4 ounce) envelope hollandaise sauce mix |
1 cup milk |
1 tablespoon lemon juice |
3/4 cup chopped lean ham |
1/4 teaspoon cayenne pepper |
1/2 teaspoon white vinegar |
4 large eggs |
2 cups loosely packed arugula |
1 small avocado, sliced |
pepper |
Directions:
1. Bake biscuits according to package directions.
2. Combine melted butter and 1 tablespoons chives; split baked biscuits and brush with chive butter.
3. Place biscuits, butter side up, on a baking sheet and bake at 375ยบ for about 5 minutes or until toasted; set aside.
4. Prepare hollandaise sauce mix using 1 cup milk and 1 tbsp lemon juice and omitting butter called for on package directions.
5. Cook ham in a small skillet over medium heat for 3 to 4 minutes or until browned.
6. Stir ham and cayenne into hollandaise sauce and keep warm.
7. Add water to a 2 inch depth in a large saucepan.
8. Bring to a boil; reduce heat and maintain at a light simmer.
9. Add 1/2 tsp white vinegar.
10. Break eggs and slip into water, 1 at a time, as close as possible to surface of the water.
11. Simmer 3 to 5 minutes or to desired degree of doneness.
12. Remove from water with slotted spoon.
13. Place bottom biscuit halves, buttered side up on 4 individual plates.
14. Top with arugula, avocado, poached egg, hollandaise, top of biscuit and a sprinkle of the remaining chopped chives and pepper.
15. Serve immediately.
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