Kale & Tomato Eggs Benedict Recipe

This dish combines whole wheat, kale, and eggs. These are some of the best foods for you. They provide plenty of nutrients, vitamins, fiber, antioxidants, and protein.

Kale & Tomato Eggs Benedict Recipe

Serves 4

Blender Mustard-Hollandaise Sauce:

• 2 tablespoons light mayonnaise
• 2 teaspoons whole grain mustard
• 1 teaspoon lemon juice
• Pinch cayenne pepper

Eggs Benedict:

• 1/4 cup white vinegar
• 1 tablespoon olive oil
• 2 ounces Canadian bacon, cut into small chunks
• 1 shallot, thinly sliced
• 8 cups petite kale or baby spinach
• Freshly ground black pepper
• 2 whole wheat English muffins, split
• 1 large ripe tomato, cut into 4 slices
• 4 large eggs

DIRECTIONS:

For the hollandaise sauce:

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.

For the eggs benedict:

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

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.

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.

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.

Per serving: Calories: 251; Total Fat 12.5 grams; Saturated Fat: 3 grams; Protein: 14 grams; Total carbohydrates: 23 grams; Sugar: 5 grams Fiber: 5 grams; Cholesterol: 196 milligrams; Sodium: 550 milligrams

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