Green Eggs and Sam with California Avocado

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Serves: 12
cups  kale leaves, stems removed and chopped
36    large eggs
  Fresh California Avocados, peeled, seeded
24  oz.  lox salmon, sliced
4 1/2  cups  Hollandaise Sauce
12    buttermilk biscuits
  As needed  Kosher salt, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350°F.
  2. Split each biscuit in half and place the halves cut side up on a baking sheet. Toast the biscuits for 5-7 minutes until lightly golden. Remove from oven, set aside.
  3. 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:

  1. Heat a non-stick pan over medium heat. Add 1 tablespoon of butter. Working in single batches, add ¼ cup of the blanched kale, season with salt, and cook for 2-3 minutes until the kale softens.
  2. 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.
  3. Place the egg/kale scramble on the bottom half of a biscuit. Top with 2 oz. of the lox salmon. Slice ½ of an avocado and fan this over the salmon. Pour 6 tablespoons of hollandaise sauce over egg/salmon/avocado stack. Top with remaining biscuit half.
  4. Repeat the process. Serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Ryan Murff, Café Eugene, Albany CA

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