Spicy Ham and Eggs Benedict With Chive Biscuits

• 4 frozen biscuits, such as frozen Pillsbury biscuits
• 2 tablespoons butter, melted
• 3 tablespoons chopped fresh chives, divided
• 1 (1 1/4 ounce) envelope hollandaise sauce mix
• 1 cup milk
• 1 tablespoon lemon juice
• 34 cup chopped lean ham
• 14 teaspoon cayenne pepper
• 12 teaspoon white vinegar
• 4 large eggs
• 2 cups loosely packed arugula
• 1 small avocado, sliced
• pepper

1. Bake biscuits according to package directions.
2. Combine melted butter and 1 tablespoons chives; split baked biscuits and brush with chive butter.
3. Place biscuits, butter side up, on a baking sheet and bake at 375 degrees for about 5 minutes or until toasted; set aside.
4. Prepare hollandaise sauce mix using 1 cup milk and 1 tbsp lemon juice and omitting butter called for on package directions.
5. Cook ham in a small skillet over medium heat for 3 to 4 minutes or until browned.
6. Stir ham and cayenne into hollandaise sauce and keep warm.
7. Add water to a 2 inch depth in a large saucepan.
8. Bring to a boil; reduce heat and maintain at a light simmer.
9. Add 1/2 tsp white vinegar.
10. Break eggs and slip into water, 1 at a time, as close as possible to surface of the water.
11. Simmer 3 to 5 minutes or to desired degree of doneness.
12. Remove from water with slotted spoon.
13. Place bottom biscuit halves, buttered side up on 4 individual plates.
14. Top with arugula, avocado, poached egg, hollandaise, top of biscuit and a sprinkle of the remaining chopped chives and pepper.
15. Serve immediately.

frozen biscuits, butter, fresh chives, hollandaise sauce mix, milk, lemon juice, lean ham, cayenne pepper, white vinegar, eggs, arugula, avocado, pepper

Taken from www.food.com/recipe/spicy-ham-and-eggs-benedict-with-chive-biscuits-294109 (may not work)