Kale and Tomato Eggs Benedict

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 colorful.]

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 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
  • Copyright 2012 Television Food Network, G.P. All rights reserved.
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.

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