Kale and Tomato Eggs Benedict

By angelahon

Kale and Tomato Eggs Benedict

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

Preparation

Step 1

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.