Polenta Eggs Benedict with Avocado Mustard Sauce

INSTRUCTIONS

1. In a large cast-iron skillet, heat olive oil over medium-high heat. Add the ham slices and cook, working in batches if needed, until beginning to brown, about 2 minutes per side. Set aside.
2. Place polenta discs into pan and cook 3 to 4 minutes per side, working in batches if needed, until browned and heated throughout. Remove from pan and set aside.
3. Add mustard greens to pan with residual oil and cook until just beginning to wilt, about 1 minute. Remove from heat.
4. Fill a large, straight-sided skillet with 2 to 3 inches of water and bring to a simmer over medium heat. Add distilled white vinegar.
5. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
6. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
7. Assemble each plate: Place two discs polenta on plate, top each with two pieces ham, a spoonful of wilted mustard greens, one poached egg, and a generous drizzle of avocado mustard sauce.