Green Eggs & Ham

Green-tinged filling from fresh avocado and finished with crumbled bacon

I love eggs. Any style. In anything. As a topping for almost any dish or salad. I do not believe cholesterol is a factor when you eat fresh, organic eggs. 25% of your cholesterol comes from diet, the rest is made in your liver. So believe it or not, the more cholesterol you eat, the less your body has to make. Cholesterol gives membranes strength and flexibility, and regulates hormones, it’s essential to every part of your body. Eating whole eggs can actually increase heart-protective HDL, (High Density Lipoprotein, also known as “good” cholesterol). Humans need animal products to produce good cholesterol. Eggs are an excellent source of highly absorbable protein and loaded with beneficial nutrients like B vitamins, selenium and vitamin A. This is also why I always recommend grass-fed, pasture raised meats to grain-fed. Pasture raised meats are packed with protein, as well as important vitamins as well as  minerals like vitamin B12, zinc, selenium and iron. 

I always use uncured no-sugar bacon. It’s nothing more than pork belly sliced thin, no additives or preservatives, and healthy fats.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Green Eggs & Ham

Prep time: 20 MinCook time: 8 MinInactive time: 15 MinTotal time: 43 Min

Ingredients

• 3 slices of uncured, no-sugar bacon
• 6 large, fresh organic eggs
• 1 small avocado or 1/2 of a large
• 1 Tablespoon plus 1 teaspoon Dijon mustard (compatible for Whole30, I prefer New Primal)
• 1/2 cup avocado mayonnaise
• Salt and Pepper to your taste
• Special Equipment
• 1 plastic pastry bag, optional

Method

Boil the eggs using this method:

1. Place the eggs in a pot (use a pot with a matching lid) and cover with cold water.
2. Bring to a full, rolling boil.
3. Turn off the heat and cover with the lid.
4. Allow to steep for 8 minutes. (Set a timer).
5. When 8 minutes is completed, rinse under warm water, gradually changing water to cold. This keeps the shells from cracking.
6. Cool eggs completely in the refrigerator until ready to proceed, or run under cold water to chill before peeling.
7. While the eggs are cooling, fry the bacon to crispy. Drain on paper towel, cool and chop into bits.

Assemble the filling:

1. Once the eggs have cooled, crack and remove the shells.
2. Cut each egg in half and remove the yolks, placing them into a mixing bowl large enough to accommodate the remaining ingredients.
3. Place the egg whites onto a serving platter.
4. It is important to do these next steps in order, otherwise you will have lumpy filling. You’re mixing the ingredients together from ”hardest” to ”softest” . This is an old pastry mixing method that I use frequently for these types of recipes.
5. Using a wire whisk or a fork, mash up the egg yolks.
6. To cut the avocado in half, go around the outside of the pit with the paring knife. Twist to open. To remove the pit, "whack" the pit with the blade of the knife so it sticks into the pit, then twist slightly and remove. Take caution when releasing the pit from the blade.
7. Score the avocado into 1/4 inch cubes with the knife, cutting through the flesh but not through the skin.
8. Use a large spoon (I like to use a soup spoon) scoop out the flesh.
9. Add the avocado to the egg yolks, mash and blend together with the yolks until smooth.
10. Add the mustard and mix well.
11. Add half of the mayonnaise and mix, whipping it into a creamy mass. Then add the second half. Whip again until smooth and creamy.
12. Place the filling mixture into a pastry bag. (OK - you can use a plastic baggie and cut off the corner, but a real pastry bag yields much better results. You have better control of the bag than you do a plastic baggie. Order some on Amazon. They’re a good item to have on hand. Your choice.)
13. Fill each egg half with the mixture. Top with bacon bits. Chill before serving.
14. I recommend serving the same day, otherwise the avocado will oxidize and your green eggs will turn brown.

https://livingdelishandnutrish.com/recipe/green-eggs-and-ham

©Tina Wells Luxury Brands, LLC

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