Our "half-back" relatives were here for an overnight visit. We call
them that because the live half year in Florida, half year in Michigan
and they have been looking for a half-back place here in Tennessee.
Looking for something different to offer, I found this on the Southern
Living site. Although they tested the recipe with White Lily
Frozen busciut and packaged Hollandaise, I was in no hurry and made
White Lily scratch biscuits and hollandaise.


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Spicy Ham-And-Eggs Benedict With Chive Biscuits

breakfast, brunch, eggs, New Finds!

4 frozen biscuits
2 tablespoons butter, melted
3 tablespoons chopped fresh chives, divided
1 envelope hollandaise sauce mix
1 cup milk
1 tablespoon lemon juice
3/4 cup chopped lean ham
1/4 ts cayenne pepper
1/2 teaspoon white vinegar
4 large eggs
2 cups loosely packed arugula
1 small avocado, sliced
pepper to taste

Bake biscuits according to package 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 package 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 arugula, avocado, and 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.

Notes: Southern Living

Yield: 4 servings


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