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Kale and Tomato Eggs Benedict

Kale and Tomato Eggs Benedict
Prep Time
15 min
Cook Time
15 min
Yields
4 servings

These are a whole new Eggs Benedict — hollandaise sauce is replaced with a light, kicky mustard-mayo sauce, and whole-wheat English muffins and a moderate portion of bacon can be enjoyed guilt-free. The tomatoes and kale keep the dish fresh and colourful.

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ingredients

Blender Mustard-Hollandaise Sauce

2
Tbsp light mayonnaise
2
tsp whole grain mustard
1
tsp lemon juice
1
pinch cayenne pepper

Eggs Benedict

¼
cup white vinegar
1
Tbsp olive oil
2
oz Canadian bacon, cut into small chunks
1
shallot, thinly sliced
8
cups petite kale
Freshly ground black pepper
2
whole wheat English muffins, split
1
large ripe tomato, cut into 4 slices
4
large eggs
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directions

Step 1

Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.

Step 2

Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.

Step 3

Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.

Step 4

Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.

Step 5

Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture.

Step 6

Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each Benedict. Drizzle with hollandaise and serve.

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