Green Eggs and Ham
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
Perfectly done poached eggs with yolks oozing over spinach, slices of ham steak, and toasted bread. Topped with a slightly lemony and garlicky avocado cream sauce, this is a healthy twist to the classic Eggs Benedict breakfast. Author: Andrea Giang
For the avocado cream sauce:
  • Half of a large ripe avocado
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt, more to taste
  • 3 tablespoons milk (optional)
For the Eggs Benedict:
  • Half pot of water
  • 1 tablespoon vinegar
  • 1 teaspoon olive oil or nonstick cooking spray
  • 2 slices of ham steak
  • 2 slices of bread or English muffins
  • 2 large eggs, cracked into individual bowls
  • ½ cup of spinach leaves, divided
  • Chopped parsley for garnish
Avocado Cream Sauce
  1. Make the avocado cream sauce. Add the avocado, lemon juice, olive oil, salt and milk into a blender, and blend until the ingredients become smooth.
Eggs Benedict
  1. In a medium sized but deep pot, fill water at least halfway, add vinegar, and heat the water until it begins to simmer, around when bubbles start to form.
  2. While waiting for the water to simmer, add a little olive oil to a small skillet. Allow it to heat for a minute before adding the ham steak. Cook the ham until it becomes brown on each side, about 2-3 minutes each. Set aside for now.
  3. Once the water starts to bubble, slowly pour the eggs into the water, one by one. Allow the eggs to cook for about 4 minutes until the egg whites have turned from clear to solid. Use a spatula or a slotted spoon to scoop the eggs from the water. Make sure the eggs are completely drained.
  4. Toast the bread slices. Top the bread with ham, spinach, and the poached eggs. Add a dollop of the avocado cream on each egg. Garnish with finely chopped parsley.
  5. Serve the Eggs Benedict warm.
Recipe by Cooking with a Wallflower at