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.
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 251 calorie
- Total Fat
- 12.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 196 milligrams
- Sodium
- 550 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Protein
- 14 grams
- Sugar
- 5 grams
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.
