Green Eggs and Sam

Preheat oven to 350 F. Split each biscuit in half and place the halves cut-side up on a baking sheet. Toast the biscuits for 5 to 7 minutes until lightly golden.  Remove from oven; set aside.

Heat a large pot of water over high heat until boiling.  Add the chopped kale and blanch for 3 minutes. Remove from heat and drain the kale.

Per order: Heat a nonstick pan over medium heat.  Add 1 tablespoon butter. Working in single batches, add ¼ cup blanched kale, season with salt and cook for 2 to 3 minutes until the kale softens. 

Scramble 3 of the eggs and add to the pan with the kale. Stir often with a rubber spatula until eggs are just cooked, but still very moist.

Place the egg-kale scramble on the bottom half of a biscuit. Top with 2 ounces lox. Slice ½ of an avocado and fan over salmon. Pour 6 tablespoons hollandaise sauce over stack; top with remaining biscuit half. Repeat with remaining ingredients. Serve immediately.