Kale and Tomato Eggs Benedict with Berries

  1. For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined.
  2. Scrape out and set aside.
  3. For the eggs: Fill a wide pot with about 3 inches of water.
  4. And the vinegar and bring to a low simmer.
  5. Meanwhile, heat the oil in a large nonstick skillet.
  6. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes.
  7. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes.
  8. Season with pepper.
  9. Set aside and keep warm.
  10. Toast the English muffins in a toaster oven or under a broiler until lightly golden, about 5 minutes.
  11. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute.
  12. Top each tomato slice with the Canadian bacon-kale mixture.
  13. Crack each egg into a separate mug or bowl, and slip them one at a time into the simmering water.
  14. Cook until the whites are at desired doneness, 3 to 5 minutes.
  15. Remove with a slotted spoon and place on each English muffin.
  16. Drizzle with the hollandaise.
  17. Serve each with 1/2 cup of berries and a glass of milk.

light mayonnaise, wholegrain mustard, lemon juice, cayenne pepper, white vinegar, olive oil, bacon, shallot, petite kale, freshly ground black pepper, whole wheat english muffins, tomato, eggs, berries, milk

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kale-and-tomato-eggs-benedict-with-berries-recipe.html (may not work)

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