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Spicy Ham-and-Eggs Benedict With Chive Biscuits

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

How to Make It

  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.