Kale and Tomato Eggs Benedict with Berries Recipe

Name: Kale and Tomato Eggs Benedict with Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 cups berries (such as raspberry, blueberry or blackberry); Four 6-ounce glasses reduced-fat milk

Servings: persons

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
2 cups berries (such as raspberry, blueberry or blackberry)
Four 6-ounce glasses reduced-fat milk

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.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons light mayonnaise, 2 teaspoons whole-grain mustard, 1 teaspoon lemon juice, Pinch cayenne pepper, and more.

Yes, Kale and Tomato Eggs Benedict with Berries falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale and Tomato Eggs Benedict with Berries

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