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Kale and Tomato Eggs Benedict

Kale and Tomato Eggs Benedict

This recipe is surely a must try meal can be cooked on any time of the day. It will only take a total of 30 minutes cooking and preparing and you’ll be able to enjoy it. 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. With this recipe you’ll have a meal that is healthy, delicious, cheap and fast; very efficient to serve whatever busy schedule lies ahead.

here’s what you’ll need:
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
How to make:
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.

To make 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 it 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.

This recipe is good to make four serving per serving contains 251 calories, 12.5 grams fat (3 grams saturated), 14 grams of protein, 23 grams carbohydrates, 5 grams sugar, 5 grams fiber, 196 mg cholesterol, and 550 mg sodium. Don’t worry about the bacon because it is only used to add taste and flavor to your recipe. It is just like a little cheat to your diet that cannot actually harm you. You can also mix some avocadoes to the light mayonnaise since it is already used as a substitute to increase the nutritional value of your meal. Make sure the muffins you have are whole wheat because we don’t want to have something with high glycemic index which are normally present in food made up of the standard flour. To make sure, you may opt to make your own muffins. There are a lot of recipe in the internet which you can follow to make your own healthy muffins. As long as you make it all on your own, you are rest assured that what you eat is really good for your body and for your whole family. Enjoy!

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