You guys. Did you know our new Creamy Ranch is now available to buy online?!?! Another question we need answered: can you overdose from too much deliciousness first thing in the morning? There's only one way to find out: make these egg-y, avocado-y, salmon-y roll-ups (using collard greens!) 

Makes 4 servings 

What you need

4 large collard leaves
8 large eggs
3 tablespoons Tessemae’s Creamy Ranch, plus additional for dipping
coarse salt and freshly ground black pepper
1 tablespoon Lemon Garlic
tk ounces smoked salmon
1 cup shredded carrot
1 avocado, pitted and sliced

What you do

1. To blanch collard leaves, bring about 1-inch of water to a boil in a large skillet. Place a collard leaf in pan and blanch until bright green, about 10 seconds per side. Repeat with remaining leaves, then drain and cut out the part of the spine below the leaf; set aside.
2. Empty skillet and return to stovetop. In a large bowl, whisk together eggs, Creamy Ranch, and salt and pepper to taste.
3. Heat Lemon Garlic in skillet over medium heat. Stir egg mixture into pan and cook, stirring often, until egg is just set, about 2 minutes.
4. Place a collard leaf top-side down on a cutting board. Place ¼ of the eggs horizontally down the center of the leaf. Then add ¼ of the smoked salmon, carrot, and avocado slices. Roll collard leaf from the bottom tightly around ingredients like a sushi roll. Using a sharp knife, cut rolls into 2-inch sections and serve with more Creamy Ranch for dipping.