Name: Kale and Tomato Eggs Benedict
Cook time: P0Y0M0DT0H30M0.000S
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

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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Kale and Tomato Eggs Benedict

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