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Kale and Tomato Eggs Benedict

An American classic topped with iron-rich kale and punchy mustard Hollandaise.

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the Blender Mustard-Hollandaise Sauce

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

For the Eggs Benedict

1/4 cup white vinegar
1 tablespoon olive oil
2 ounces bacon, cut into small chunks
1 shallot, thinly sliced
8 cups petite kale or baby spinach
Freshly ground black pepper

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 pan. 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 grill 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 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.

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