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Green Eggs and Sam with California Avocado

Green Eggs and Sam with California Avocado
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Serving Size: 12

3 cups kale leaves, stems removed and chopped
36 large eggs
6 Fresh California Avocados, peeled, seeded
24 oz. lox salmon, sliced
4 1/2 cups hollandaise sauce
12 buttermilk biscuits
Kosher salt, to taste

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  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.

Recipe Tags

  • biscuit
  • eggs
  • lox

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