QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

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Quick California-Style Ham and Eggs Benedict image

What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)

Provided by Caroline Cooks

Categories     Breakfast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 444, Fat 27, SaturatedFat 10.8, Cholesterol 235.4, Sodium 514.9, Carbohydrate 30.3, Fiber 1, Sugar 1.6, Protein 19.4

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