Kale and Tomato Eggs Benedict
| Kale and Tomato Eggs Benedict | Print |
Recipe type: Mustard-Hollandaise Sauce
Recipe By: Alice Morrow
Ingredients
- 2 T. miracle whip or mayo
- 1 T. warm water
- 1 T. creole mustard
- 1 t. lemon juice
- Pinch cayenne pepper
Instructions
- Combine all ingredients in a food processor or blender. Scrape sides as needed. Blend until smooth. Set aside.
| Kale and Tomato Eggs Benedict | Print |
Recipe type: Eggs Benedict
Recipe By: Alice Morrow
Ingredients
- ¼ c. white vinegar
- 1 T. olive oil
- 2 oz. Canadian bacon, cut into small chunks
- 1 shallot, thinly sliced
- 8 c. petite kale or baby spinach
- Salt and fresh ground black pepper
- 2 whole wheat English muffins, split
- 1 large ripe tomato, cut into 4 slices
- 4 large eggs
Instructions
- Fill a wide pot with about 3” of water. Add vinegar and bring to a low simmer.
- Heat oil in large nonstick skillet. Add bacon and shallots and cook, stirring frequently, until golden. Add kale, remove from heat and stir until kale wilts. Season with salt and pepper. Set aside and keep warm.
- Toast each English muffin in toaster oven or under broiler until golden, about 5 minutes.
- Top each with a tomato slice. Toast again until tomato is just warm.
- Top the tomato with the kale mixture.
- Crack each egg into a mug and slip into simmering water. Cook until whites are desired doneness, about 3-5 minutes. Remove with slotted spoon and place on each benedict.
- Drizzle with hollandaise and serve.
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