Spicy Ham-and-Eggs Benedict With Chive Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Spicy Ham-and-Eggs Benedict with Chive Biscuits recipe will be a household hit. One online reviewer served with a cheesy potato casserole for the ultimate breakfast experience. Be prepared to make this recipe again and again! 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 |
Directions:
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.
6. Note: For testing purposes only, we used frozen White Lily Southern Style Biscuits.
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