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.

Recipe courtesy of Food Network Kitchen

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

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.

My Private Notes

Name: Kale and Tomato Eggs Benedict
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons light mayonnaise; 2 teaspoons whole grain mustard; 1 teaspoon lemon juice; Pinch cayenne pepper; 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

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Healthy Food, Fast

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Kale and Tomato Eggs Benedict

Blender Mustard-Hollandaise Sauce:

Eggs Benedict:

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53