Biscuit Eggs Benedict

As  most people know, I love eggs. I also love eggs Benedict, so when I saw this recipe on Pinterest from Pillsbury, I needed to make it. I'm always up for trying something new when it comes to eggs and biscuits!

This is a pretty easy recipe, and the biscuit with the egg and hollandise sauce is awesome. I made mine in ramekins because first...they're deeper than my muffin tin, so I knew it would fit. And second...I was making this only for myself, so I didn't want to dirty a whole muffin tin when I could just use 2 ramekins (yes...I ate two of these. Hush).

Just prepare your hollandaise while your oven is heating up, then, one that's finished, assemble your biscuits. When they have about 5 minutes lefts to bake, go ahead and make your eggs (unless you're making poached eggs, they take a bit longer. I love poached eggs, but couldn't make an edible one if my life depended on it, so I always make over-easy).

Once out of the oven, go ahead and plop that egg right on top, pour some more hollandaise over it (you can never have too much hollandaise), and enjoy! Mmmm...so good.

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'Biscuit Eggs Benedict'

Source: Adapted from Pillsbury

Ingredients

1 package hollandaise sauce mix (1.25 oz)

1 small can Grands buttermilk biscuits (6 oz)

4 slices thin cut deli ham

1 tomato, sliced

2 eggs

1 teaspoons chopped fresh chives

Salt and pepper, if desired

Ingredients

1. Heat oven to 350. Prepare hollandaise sauce as directed on package.

2. Meanwhile, spray 2 muffin cups or 2 glass ramekins with cooking spray. Press or roll 2 biscuits to a 5-inch diameter.

3. Place 1 biscuit in each muffin cup or ramekin, pressing dough up the sides. Place 2 pieces of deli ham in each biscuit cup. Spoon 1 tablespoon hollandaise sauce on top of the ham. Place 1 tomato slice in each muffin cup and top with another 1 tablespoon hollandaise sauce.

4. Bake 25 to 30 minutes or until muffin edges turn golden brown.

5. Meanwhile, prepare 2 eggs using desired method (poached, over-easy, over-hard...I made mine over-easy). Remove biscuit cups from oven and using a butter knife to loosen the edges, carefully remove biscuits from the pan. 

6. Place 1 egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.

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