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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. For the Hollandaise sauce: 
  2. 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. 
  3. For the eggs Benedict: 
  4. Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer. 
  5. 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. 
  6. 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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