Kale and Tomato Eggs Benedict with Berries

These colorful, vegetable Benedicts are low calorie compared to their full-fat relatives!
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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

2 cups berries (such as raspberry, blueberry or blackberry)

Four 6-ounce glasses reduced-fat milk


  1. For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
  2. For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
  3. Meanwhile, 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.
  4. Toast the English muffins 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 tomato slice with the Canadian bacon-kale mixture.
  5. Crack each egg into a separate mug or bowl, and slip them one at a time 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 English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.