Green Eggs & Ham Recipe

Make the sauce

In a blender or food processor combine mayonnaise, Greek yogurt, parsley, chives, tarragon, basil, lemon juice, white wine vinegar, minced garlic and anchovy paste if using. Pulse to combine, then stream in extra-virgin olive oil while blending until the sauce is smooth and slightly loose but still spoonable. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Chill while you prepare remaining components.

Toast the sourdough

Heat a heavy skillet over medium heat. Butter one side of each sourdough slice lightly (about 1/2 tbs per slice) and brush the other side with 1/2 tsp olive oil total. Place bread butter-side-down in the skillet and toast until golden and crisp, about 2–3 minutes per side. Remove and keep warm.

Warm and sear the ham

In the same skillet over medium-high heat add 1 tsp olive oil. When shimmering, place the smoked ham steak in the pan. Sear 2–3 minutes per side until warmed through and edges caramelize. If ham is particularly thick, reduce heat to medium and cook to reach an internal temp of about 140°F (60°C). Transfer to a plate and keep warm.

Prepare for poaching

Fill a wide, shallow saucepan with 3–4 inches (7–10 cm) of water. Add 1 tsp white vinegar and 1/4 tsp fine salt. Bring water to a gentle simmer (not a rolling boil) — small bubbles should rise from the bottom.

Poach the eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the water to create a gentle whirlpool. Slip the first egg from its cup into the center of the whirlpool, then repeat with the second, spacing them slightly apart. Let eggs cook undisturbed for 3–4 minutes for soft runny yolks (3 minutes for very soft, 4 minutes for slightly firmer). Use a slotted spoon to gently lift an egg and test firmness. Remove eggs and briefly drain on a paper towel.

Assemble the dish

Place the two toasted sourdough slices on a plate. Lay the warmed ham steak across the toasts or on one slice (as preferred). Spoon 2–3 tablespoons of chilled Green Goddess sauce over the ham, leaving space for the eggs.

Top with eggs and finish

Carefully place the two poached eggs on top of the ham (one egg per slice or both on one slice). Spoon an additional 1 tablespoon of Green Goddess around the eggs. Scatter microgreens or baby arugula and chopped chives over the top. Finish with a pinch of freshly ground black pepper and additional salt to taste if needed.

Serve

Serve immediately while eggs are warm with runny yolks. Offer extra sauce on the side.