This loaded breakfast scone is a very tasty way to start the day.

INGREDIENTS

• 2 c. dry biscuit mix
• 1 tsp. dried dill
• 1/4 tsp. garlic powder
• 1 c. shredded aged cheddar cheese
• 1/2 c. whole milk
• 1 tbsp. butter
• 8 slices Kentucky Legend Quarter Sliced Ham, cut into 3-inch rounds
• 8 poached eggs
• 1/2 c. tomato salsa
• 1/2 c. guacamole

DIRECTIONS

1. Preheat oven to 425°F. Whisk together biscuit mix, dill and garlic powder; add cheese, tossing until well combined. Stir in milk until soft dough forms. Using 1/4-cup measure, drop 8 rounds onto parchment paper–lined baking sheet.
2. Bake for 10 to 15 minutes or until golden brown. Let cool for 10 minutes.
3. Meanwhile, melt butter in a large skillet set over medium heat; cook ham slices for 2 to 3 minutes per side or until starting to brown.
4. Halve and toast scones. Assemble ham and poached eggs in scones with tomato salsa and guacamole.

Tip:

• To poach eggs, begin with cold eggs. Fill a saucepan with enough water to come 3 inches up the side of pan. Stir in 1/2 tsp white vinegar; bring to simmer over medium heat. Vigorously stir water to create a vortex. Break each egg into small dish or saucer. Holding dish just above simmering water, slip each egg into water. Reduce heat to medium-low. Cook eggs, in barely simmering water, for 3 to 4 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; place on paper towel-lined plate.
• Alternatively, substitute fried or scrambled eggs for poached eggs.