Kale and Tomato Eggs Benedict

1. 1

   For the hollandaise sauce:

2. 2

   Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined.

3. 3

   Scrape out and set aside.

4. 4

   For the eggs benedict:

5. 5

   Fill a wide pot with about 3 inches of water.

6. 6

   And the vinegar and bring to a low simmer.

7. 7

   Heat the oil in a large nonstick skillet.

8. 8

   Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes.

9. 9

   Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes.

10. 10

    Season with pepper.

11. 11

    Set aside and keep warm.

12. 12

    Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes.

13. 13

    Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute.

14. 14

    Top each muffin with the Canadian bacon-kale mixture.

15. 15

    Crack each egg into a mug and slip into the simmering water.

16. 16

    Cook until the whites are at desired doneness, 3 to 5 minutes.

17. 17

    Remove with a slotted spoon and place on each benedict.

18. 18

    Drizzle with hollandaise and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.