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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
4 frozen biscuits
2 tbsp butter, melted
3 tbsp chopped fresh chives, divided
1 (0.9 oz) envelope hollandaise sauce mix
1 cup milk
1 tbsp lemon juice
3/4 cup chopped lean ham
1/4 to 1/2 tsp ground red pepper
1/2 tsp white vinegar
4 large eggs
Pepper to taste
Bake biscuits according to pkg 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.
Prepare hollandaise sauce mix according to pkg directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.
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.
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.
Place bottom biscuit halves, buttered sides up, on each of 4 individual serving plates. Top with 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. Serves 4
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SPICY HAM-AND-EGGS BENEDICT WITH CHIVE BISCUITS
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
4 frozen biscuits
2 tbsp butter, melted
3 tbsp chopped fresh chives, divided
1 (0.9 oz) envelope hollandaise sauce mix
1 cup milk
1 tbsp lemon juice
3/4 cup chopped lean ham
1/4 to 1/2 tsp ground red pepper
1/2 tsp white vinegar
4 large eggs
Pepper to taste
Bake biscuits according to pkg 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.
Prepare hollandaise sauce mix according to pkg directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.
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.
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.
Place bottom biscuit halves, buttered sides up, on each of 4 individual serving plates. Top with 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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