Kale and Tomato Eggs Benedict
Recipe courtesy of Food Network Kitchen
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.]
- 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.
For the hollandaise sauce:
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.
Recipe courtesy of Food Network Kitchens