Spicy Ham-and-Eggs Benedict With Chive Biscuits

Ingredients

• 2 cups arugula loosely packed
• 1 small avocado sliced
• 2 tablespoons butter melted
• 4 large eggs 
• 3 tablespoons chives fresh divided chopped
• 4  biscuits frozen
• 0.3 tsp ground pepper red
• 0.8 cup ham lean chopped
• 0.9 oz knorr hollandaise sauce mix 
• 1 tablespoon juice of lemon 
• 1 cup milk 
• 4 servings bell pepper to taste
• 0.5 teaspoon vinegar white

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• slotted spoon

Directions

1. Bake biscuits according to package directions.
2. Combine melted butter and 1 Tbsp. chives; split biscuits, and brush with butter mixture.
3. Place biscuits, buttered sides up, on a baking sheet, and bake at 375 for 5 minutes or until toasted.
4. Prepare hollandaise sauce mix according to package directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.
5. 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.
6. Add water to a depth of 2 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer.
7. 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.
8. Remove with a slotted spoon. Trim edges, if desired.
9. 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.
10. Sprinkle with remaining 2 Tbsp. chives and pepper to taste. Top with remaining biscuit halves, and serve immediately.
11. Note: For testing purposes only, we used frozen White Lily Southern Style Biscuits.