Green Eggs and Sam
Chef Ryan Murff
The green in this breakfast sandwich comes from slices of ripe avocado and leafy kale. Chef Ryan Murff gives the Dr. Seuss favorite—green eggs and ham—another twist by subbing smoked salmon for ham. The result is a sophisticated take on a breakfast classic.
12 baked buttermilk biscuits
3 cups kale leaves, stems removed and chopped
36 large eggs
6 large avocados, peeled and seeded
24 oz. sliced smoked salmon (lox)
4½ cups hollandaise sauce
Kosher salt, to taste
- Preheat oven to 350 F. Split each biscuit in half and place the halves cut-side up on a baking sheet. Toast the biscuits for 5 to 7 minutes until lightly golden. Remove from oven; set aside.
- Heat a large pot of water over high heat until boiling. Add the chopped kale and blanch for 3 minutes. Remove from heat and drain the kale.
- Per order: Heat a nonstick pan over medium heat. Add 1 tablespoon butter. Working in single batches, add ¼ cup blanched kale, season with salt and cook for 2 to 3 minutes until the kale softens.
- Scramble 3 of the eggs and add to the pan with the kale. Stir often with a rubber spatula until eggs are just cooked, but still very moist.
- Place the egg-kale scramble on the bottom half of a biscuit. Top with 2 ounces lox. Slice ½ of an avocado and fan over salmon. Pour 6 tablespoons hollandaise sauce over stack; top with remaining biscuit half. Repeat with remaining ingredients. Serve immediately.
Photo courtesy of California Avocado Commission