Spicy Ham and Eggs Benedict With Chive Biscuits

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. 1

   Bake biscuits according to package directions.

2. 2

   Combine melted butter and 1 tablespoons chives; split baked biscuits and brush with chive butter.

3. 3

   Place biscuits, butter side up, on a baking sheet and bake at 375º for about 5 minutes or until toasted; set aside.

4. 4

   Prepare hollandaise sauce mix using 1 cup milk and 1 tbsp lemon juice and omitting butter called for on package directions.

5. 5

   Cook ham in a small skillet over medium heat for 3 to 4 minutes or until browned.

6. 6

   Stir ham and cayenne into hollandaise sauce and keep warm.

7. 7

   Add water to a 2 inch depth in a large saucepan.

8. 8

   Bring to a boil; reduce heat and maintain at a light simmer.

9. 9

   Add 1/2 tsp white vinegar.

10. 10

    Break eggs and slip into water, 1 at a time, as close as possible to surface of the water.

11. 11

    Simmer 3 to 5 minutes or to desired degree of doneness.

12. 12

    Remove from water with slotted spoon.

13. 13

    Place bottom biscuit halves, buttered side up on 4 individual plates.

14. 14

    Top with arugula, avocado, poached egg, hollandaise, top of biscuit and a sprinkle of the remaining chopped chives and pepper.

15. 15

    Serve immediately.