When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.
Ingredients
- 1 T. olive oil
- 8 ea. 1/2”-thick discs prepared polenta (such as Ancient Harvest)
- 4 ea. slices ham steak or thick-cut ham, quartered
- 2 c. mustard greens (or other peppery green), torn
- 8 ea. eggs
- 1 T. distilled white vinegar
- 1 ea. Avocado From Mexico, halved, pitted & skin removed
- 2 T. lemon juice
- 2 T. dijon mustard
- 2 T. water
- 1 T. white wine vinegar
- 1 ea. small clove garlic
- 1 t. kosher salt
- 1/2 t. ground black pepper
Instructions
- 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.
- 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.
- Add mustard greens to pan with residual oil and cook until just beginning to wilt, about 1 minute. Remove from heat.
- 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.
- 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.
- 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.
- 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.
ADDITIONAL INSPIRATIONS: This sauce is delicious smeared into a classic ham and cheese sandwich. You can also try this build with a classic hollandaise sauce, and replace the wilted greens with fresh sliced avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
