California-Style Ham and Egg Biscuit Stack
Elevate your weekend brunch with this delectable California-Style Ham and Egg Biscuit Stack. A twist on the classic Eggs Benedict, this dish features warm, flaky biscuits topped with savory sautéed ham, perfectly poached eggs, and a luscious homemade Hollandaise sauce infused with fresh chives. Add a vibrant touch of arugula and creamy avocado for a delightful crunch and richness. Quick to prepare yet impressive enough for any gathering, this recipe will quickly become a favorite in your brunch repertoire. (Note: Baking time for the biscuits is not included.)
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Frozen biscuits
4 (Baked according to package instructions)
Butter
2 tablespoons (Melted)
Fresh chives
3 tablespoons (Chopped and divided)
Hollandaise sauce mix
1 (1 ounce) package (Prepared according to package instructions)
Milk
1 cup (For hollandaise sauce)
Lemon juice
1 tablespoon (For hollandaise sauce)
Cooked ham
3/4 cup (Chopped)
Ground red pepper
1/4-1/2 teaspoon (Optional)
White vinegar
1/2 teaspoon (For poaching eggs)
Large eggs
4 (Poached)
Arugula
2 cups (Loosely packed, optional)
Avocado
1 small (Sliced, optional)
Black pepper
to taste (For seasoning)
Instructions
1
Preheat the oven and bake the frozen biscuits according to the package instructions until golden and flaky.
2
In a small bowl, mix melted butter with 1 tablespoon of chopped chives. Once the biscuits are baked, split them in half and brush the butter-chive mixture on the cut sides.
3
Place the buttered biscuit halves on a baking sheet, cut side up, and toast them in the oven at 375°F for about 5 minutes or until they are lightly golden.
4
While the biscuits are toasting, prepare the Hollandaise sauce based on package instructions, using milk and lemon juice, and omit the added butter for a lighter version.
5
In a skillet over medium heat, sauté the chopped ham for 3 minutes until it’s warmed through and lightly browned. Stir in the red pepper (if using) into the Hollandaise sauce and keep it warm.
6
In a large saucepan, bring water to a boil. Reduce the heat to maintain a gentle simmer and add 1/2 teaspoon of white vinegar to the water.
7
Carefully crack each egg into a small cup and gently slide the eggs into the simmering water, poaching them for 3 to 5 minutes, depending on your preference for doneness.
8
Once the eggs are poached, use a slotted spoon to remove them from the water. Trim any ragged edges with a sharp knife for a cleaner presentation.
9
To serve, place the bottom halves of the toasted biscuits on four warmed plates. Top each with a handful of optional arugula and slices of avocado, followed by a poached egg.
10
Generously drizzle the warm Hollandaise sauce over the poached eggs, sprinkle with the remaining chives, and add freshly ground black pepper to taste.
11
Serve the biscuit tops on the side for an extra treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the California-Style Ham and Egg Biscuit Stack?
It is a brunch dish that offers a twist on the classic Eggs Benedict by using flaky biscuits, sautéed ham, poached eggs, Hollandaise sauce, arugula, and avocado.
What ingredients are needed for the Hollandaise sauce?
You will need one package of Hollandaise sauce mix, one cup of milk, one tablespoon of lemon juice, and optional ground red pepper.
How are the biscuits prepared?
Bake frozen biscuits according to package instructions, then split them and brush with a mixture of melted butter and chives before toasting.
What temperature should the oven be for toasting the biscuits?
The biscuits should be toasted at 375°F for approximately 5 minutes until they are lightly golden.
How do I make the Hollandaise sauce lighter?
To create a lighter version, prepare the sauce using milk and lemon juice as directed by the package, but omit the added butter.
How long should the ham be sautéed?
The chopped ham should be sautéed in a skillet over medium heat for about 3 minutes until warmed and lightly browned.
Why is vinegar added to the egg poaching water?
Adding 1/2 teaspoon of white vinegar to the simmering water helps the egg whites stay together during the poaching process.
How long do the eggs need to poach?
Poach the eggs for 3 to 5 minutes, depending on how firm you prefer your yolks.
How do I assemble the biscuit stack?
Place the biscuit bottom on a plate, top with arugula, avocado slices, ham, and a poached egg, then drizzle with Hollandaise sauce.
What should I do with the biscuit tops?
The biscuit tops should be served on the side as an extra treat alongside the stack.
Is the arugula necessary?
The arugula is optional, but it adds a vibrant touch and a slight peppery crunch to the dish.
What type of ham is used in this recipe?
The recipe calls for 3/4 cup of chopped cooked ham.
How much butter is needed for the biscuits?
You will need 2 tablespoons of melted butter mixed with chives.
What kind of biscuits are recommended?
The recipe suggests using 4 frozen biscuits baked according to package instructions.
Can I add spice to the dish?
Yes, you can stir 1/4 to 1/2 teaspoon of ground red pepper into the Hollandaise sauce for a bit of heat.
How many eggs are required?
The recipe requires 4 large eggs, one for each biscuit stack.
How do I achieve a clean presentation for the poached eggs?
After removing the eggs with a slotted spoon, use a sharp knife to trim any ragged edges for a cleaner look.
What kind of chives should be used?
Use 3 tablespoons of fresh chopped chives, divided between the butter mixture and the final garnish.
Is avocado included in the stack?
Yes, one small sliced avocado is used to add creaminess to the stack.
When should I add the red pepper?
The optional ground red pepper should be stirred into the Hollandaise sauce while keeping it warm.
How is the butter-chive mixture applied?
Mix melted butter with 1 tablespoon of chives and brush it onto the cut sides of the baked biscuits before toasting.
Should the water be boiling when poaching eggs?
Bring the water to a boil first, then reduce the heat to maintain a gentle simmer before adding the eggs.
Can I use fresh biscuits instead of frozen?
Yes, homemade or fresh bakery biscuits can be substituted for frozen ones.
What is the final garnish for the dish?
The finished stacks are garnished with the remaining fresh chives and freshly ground black pepper.
What size saucepan is best for poaching?
A large saucepan is recommended to provide enough space for the eggs to poach without crowding.
How should I crack the eggs for poaching?
Carefully crack each egg into a small cup first, then gently slide them into the simmering water.
Is the Hollandaise sauce homemade or from a mix?
This recipe uses a 1-ounce package of Hollandaise sauce mix for quick preparation.
How much milk is used in the sauce?
One cup of milk is used to prepare the Hollandaise sauce mix.
Can I serve this on cold plates?
It is recommended to serve the stacks on warmed plates to keep the ingredients at the best temperature.
Is this a good recipe for brunch?
Yes, it is specifically described as an elevated and impressive dish perfect for weekend brunch gatherings.