Featured Recipe - Biscuit Eggs Benedict

Two poached eggs with hollandaise sauce and herbs served over split Bridgford buttermilk biscuits on a white platter.
12 (2.25 oz) or 12 (1 oz) Bridgford Biscuits, thawed – White or Whole Wheat
24 slices ham, heated
24 poached or fried eggs
4 cups hollandaise sauce or cheese sauce

Heat Bridgford Biscuits according to case directions. Cut Bridgford Biscuits in half. Place one ham slice on each Bridgford Biscuit half (use smaller ham slices or fold slices in half if using smaller Bridgford Biscuits). Place an egg on top of each slice of ham. Serve topped with hollandaise sauce or cheese sauce..

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