Green Eggs and Ham

Nov 06, 2023

By Esther Boateng

Are you prone to a mid-morning snack? Maybe it’s time to ramp up the amount of protein on your plate. Savor the flavor of this protein-rich plate of eggs garnished with a creamy herb dressing, paired with a few slices of your favorite ham rolled up with cottage cheese. I can’t think of a more satisfying way to start the day. This breakfast also works well as a light lunch or evening meal. Stack your plate with extra nutrient-dense ingredients that are filling and easy to prepare, such as chopped ripe avocado, hummus, or baba ghanoush. I like to use Italian prosciutto, smoked bacon, or thin slices of smoked salmon.

Serves 1

Green Eggs and Ham

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Category

Snack

Servings

1

Image of Green Eggs and Ham

Ingredients

2 eggs, boiled
3 Tbsp. fresh basil or cilantro, chopped
3-4 slices of thinly sliced ham, prosciutto, smoked bacon or smoked salmon
3-4 Tbsp. cottage cheese
1 avocado, ripe
1/3 cup full fat plain unsweetened kefir or full fat Greek yoghurt
1 tsp. Dr. Cowan’s Garden Organic High Protein Leaf Powder
1 tsp. Dr. Cowan’s Garden Organic Wild Ramp Powder
1/2 -1 tsp salt to taste
1/2 tsp. freshly ground Horseradish root (or jarred horseradish if fresh is not available)
2+ Tbsp. lemon juice
2 garlic cloves, crushed
pinch of spirulina or chlorella powder (optional)
2-3 Tbsp. filtered water
2-4 Tbsp. hummus (optional)
1/2 avocado, chopped (optional)

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Directions

Boil 2 eggs and set aside.
Finely chop the basil or cilantro and set aside.
Take a slice of ham and place a tablespoon of cottage cheese in the middle and roll it up.
Do the same with the other slices of ham and arrange them on a plate.
Cut the boiled eggs in half and place them next to the ham roll ups.
Cut the whole avocado in half, remove the stone, and scoop out the flesh.
Place the avocado in a small bowl and mash it with the back of a fork.
Add kefir or Greek yogurt to the avocado and combine.
Mix in protein leaf powder, ramp, salt, horseradish, lemon juice, garlic, basil or cilantro, and spirulina or chlorella powder (if you’re using it), and mix well.
Do a taste test and add additional salt or lemon juice if necessary.
If the consistency is too thick add a dash of water and stir.
When you’re happy with the taste and texture of the dressing, drizzle it over the eggs.
Serve with extra cottage cheese, chopped avocado or hummus (optional).

Recipe Note

Tips:

I prefer goat kefir to be the tastiest, but you can also try sour cream or regular plain yogurt. You don’t need to use the entire dressing in one go; if you’re conservative, you can keep the remainder for the following day and the taste will be even more delicious.

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