Served over hoecakes, made from fresh ground cornmeal, this is a southern vegetarian version of Dr. Suess’ breakfast. Sautéed kale and a light avocado sauce give this traditional egg dish two shades of green and a healthy makeover. Create a make-your-own Eggs Benedict station for brunch guests by adding ham or smoked salmon as additional options. Pair with a fresh glass of orange juice, mimosa or Bloody Mary to finish out the meal.
¾ cup cornmeal
¼ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
canola oil, for greasing the griddle
Green Eggs Benedict Ingredients:
1 avocado, halved, pitted, peeled
Juice of 1 small lemon
4 teaspoons canola oil, divided
¾ cup water
a couple pinches of salt and pepper
1 bunch kale, stems removed and leaves chopped, or 5 ounces baby kale
8 eggs, fried or poached
- Prepare a griddle over medium heat. In a large bowl, make the hoecake batter by stirring together the cornmeal, flour, baking powder and salt. Add the egg and buttermilk and whisk to combine.
- Lightly brush griddle with canola oil. Ladle the batter onto the griddle, working in batches to create 8 hoecakes. Cook until bubbles start to form on the top and the bottom is golden brown. Flip and cook until the other side is golden brown and the center is cooked through. Place cooked hoecakes on a serving platter and cover with aluminum foil to keep warm. Repeat with the rest of the batter, adding remaining oil to the griddle as needed.
- Place avocado in a blender or food processor. Add lemon juice, 2 teaspoons canola oil, water and a pinch of salt and pepper. Puree until smooth, adding more water as needed to reach desired consistency.
- Heat remaining oil in a medium skillet and add kale leaves. Sauté until wilted, for about 3 to 4 minutes. Season with a pinch of salt and pepper.
- Top each hoecake with sautéed kale and an egg. Drizzle with avocado sauce and serve.