Spicy Ham-And-Eggs Benedict With Chive Biscuits

• 4 frozen biscuits
• 2 tablespoons butter, melted
• 3 tablespoons chopped fresh chives, divided
• 1 (0.9-oz.) envelope hollandaise sauce mix
• 1 cup milk
• 1 tablespoon lemon juice
• 3/4 cup chopped lean ham
• 1/4 to 1/2 tsp. ground red pepper
• 1/2 teaspoon white vinegar
• 4 large eggs
• 2 cups loosely packed arugula
• 1 small avocado, sliced
• Pepper to taste

1. 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 375u0b0 for 5 minutes or until toasted.
2. Prepare hollandaise sauce mix according to package directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.
3. 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.
4. 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.
5. 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.
6. Note: For testing purposes only, we used frozen White Lily Southern Style Biscuits.

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

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