Kale and Tomato Eggs Benedict (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.] Ingredients:
2 tablespoons light mayonnaise |
2 teaspoons whole grain mustard |
1 teaspoon lemon juice |
pinch cayenne pepper |
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 |
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Directions:
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.
7. 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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