Green Eggs & HamJump to Recipe
Like any 2-year old, my little guy likes reading books before bed, but he has a fairly limited attention span. After all, there are so many things to climb and jump off of! Only in the last month or two will he actually sit and listen to an entire Dr. Seuss book. Green Eggs & Ham has been a favorite for him so far because a train is featured prominently.
There are a few crazy green eggs & ham recipes out there on the Interwebs (approximately 5.3 million), but most of them involve dying the eggs a bright green color which is cool as a gimmick, but not exactly what I want for breakfast. So, I decided to make a more natural green eggs & ham recipe that centers around a deliciously light green hollandaise sauce that gets drizzled over the whole plate.
It’s a fantastic flavor combo and the hollandaise is actually easier to make than the classic version. The whole thing can be done and on the table in less than thirty minutes and would actually be a great alternative to a the classic Easter brunch! Thanks Sam-I-Am!
This is a grown up version of green eggs and ham made in benedict form with a light avocado hollandaise sauce and fresh herbs. Thanks Sam-I-Am!
Green Hollandaise Sauce:
For sauce, add avocado, lemon juice, hot water and seasonings to a blender and pulse a few times. Then, with the blender running, slowly drizzle in olive oil or butter. Then add fresh parsley. If sauce seems too thick you can add more water. Set aside for later.
Toast English muffins and sear ham in a skillet with a little olive oil.
For poached eggs, add a few inches of water to a wide pan with a glug of vinegar. Bring it to a light simmer. Crack in eggs gently and cook for about 3 minutes until whites are set in the eggs, but yolks are still soft.
Remove eggs and drain on some paper towels.
Place seared ham on toasted english muffins and top with poached eggs. Pour over green hollandaise and fresh parsley. Eat immediately!
Green Eggs and Ham
Technically, neither the eggs nor the ham are green for this recipe, but because you slather everything in this delicious green hollandaise it all ends up being green.
This hollandaise is ridiculously easy to make. Instead of dealing with the whole egg yolk thing, just toss half an avocado in a blender with some hot water and lemon juice. Plus, add in some paprika, salt, and pepper.
Pulse that together and then add in some fresh parsley (extra green) and drizzle in melted butter or olive oil as the blender runs.
If your version is too thick, you can always thin it out with more hot water by the tablespoon.
Next up: Ham! Just sear some ham in a skillet with a little olive oil. Nothing fancy here.
Same goes with the eggs. I went with poached even though I believe the Dr. Seuss version is scrambled. Just remember to add some vinegar to your poaching water so the eggs stay together. About three minutes on a light simmer and you’ll be all set.
Drain the eggs on a few paper towels and stack everything up on toasted English muffins.
Say hello to a green eggs and ham that you’ll actually want to eat. Yes, on a plane and yes, on a train!