Quick California-Style Ham and Eggs Benedict
This recipe offers a swift take on California-style Eggs Benedict, featuring frozen biscuits as a convenient base. It combines classic poached eggs, a quick hollandaise sauce, and savory ham, elevated with fresh chives, arugula, and avocado for a vibrant and satisfying breakfast or brunch.
Equipment
- 1 Baking Sheet For baking frozen biscuits.
- 1 Small Saucepan For preparing hollandaise sauce.
- 1 Whisk Essential for smooth hollandaise.
- 1 Large Pot For poaching eggs.
- 1 Slotted Spoon For gently removing poached eggs.
Ingredients
Main
- 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
Instructions
- Preheat oven and bake frozen biscuits according to package directions until golden brown and cooked through.
- While biscuits bake, prepare the hollandaise sauce: In a small saucepan, whisk together the hollandaise mix, milk, and lemon juice.
- Cook the hollandaise mixture over medium-low heat, whisking constantly, until the sauce thickens. Stir in 1 tablespoon of the chopped chives and the melted butter. Keep warm.
- Gently warm the chopped ham in a small skillet or microwave, if desired.
- Fill a large pot with water and bring to a gentle simmer. Add the white vinegar.
- Crack each egg into a separate small bowl or ramekin. Carefully slide each egg into the simmering water.
- Poach eggs for 3-4 minutes for runny yolks, or longer for desired doneness. Use a slotted spoon to remove eggs and drain excess water.
- Split the warm biscuits in half horizontally. Arrange the biscuit halves on individual serving plates.
- Layer each biscuit half with a portion of arugula (if using) and then the warmed ham.
- Top each ham-covered biscuit half with a poached egg. Generously spoon the prepared hollandaise sauce over the eggs, and garnish with remaining fresh chives, sliced avocado (if using), and a sprinkle of black pepper and red pepper (optional). Serve immediately.
Notes
For the hollandaise, if using a mix, ensure slow, constant whisking to avoid lumps and achieve a smooth consistency. If making from scratch, precise temperature control is crucial to prevent curdling. When poaching eggs, use the freshest eggs possible as they hold their shape better; a splash of white vinegar in the water helps the whites coagulate neatly. Maintain a gentle simmer, not a rolling boil, for perfectly tender whites and runny yolks. Toasting the biscuits lightly before assembly adds a textural contrast. Consider a pinch of cayenne in the hollandaise for a subtle kick, and ensure all components are warm for the best dining experience. A good quality cooked ham will elevate the dish significantly.