Breakfast and Brunch Recipes
Quick California-Style Ham and Eggs Benedict
Description
"What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)"
Ingredients
- 4 frozen biscuits
- 2 tablespoons butter, melted
- 3 tablespoons fresh chives, chop and divide
- 1 (1 ounce) package hollandaise sauce mix (or make your own)
- 1 cup milk
- 1 tablespoon lemon juice
- 3⁄4 cup cooked ham, chopped
- 1⁄4 - 1⁄2 teaspoon ground red pepper (optional)
- 1⁄2 teaspoon white vinegar
- 4 large eggs
- 2 cups loosely pack arugula (optional)
- 1 small avocado, sliced (optional)
- black pepper, to taste
Directions
- Bake biscuits according to package.
- Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
- Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
- Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
- Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
- Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
- Add water to a depth of 2 inches in a large sauce pan.
- Bring to a boil; reduce heat, and maintain at a light simmer.
- Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
- Simmer 3-5 minutes or to desired doneness.
- Remove with slotted spoon. Trim edges with sharp knife.
- To Serve:
- Place bottom biscuit halves, buttered side up on 4 warmed plates.
- Top with arugula, slices of avocado (if using), and then poached eggs.
- Pour the Hollandaise mixture evenly over eggs.
- Sprinkle with remain chives and black pepper to taste.
- Serve remaining biscuit halves on side.
