Kale and Tomato Eggs Benedict with Berries
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 381 calorie
- Total Fat
- 16.5 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 211 milligrams
- Sodium
- 635 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 8 grams
- Protein
- 21 grams
- Sugar
- 19 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
- 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.
- 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.
- 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.