Prep Time
15 Mins
Bake Time
25 Mins
Cook Time
15 Mins
Yield
Makes 4 servings
Photo: William Dickey; Styling: Buffy Hargett

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

Note: For testing purposes only, we used frozen White Lily Southern Style Biscuits.

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