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bacon kale eggs benedict

(Healthier) Bacon, Kale and Roasted Tomato Eggs Benedict

  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 to 4 servings 1x
  • Category: Breakfast
  • Cuisine: American



For the sauce:

  • 2 tablespoons light mayonnaise
  • 1 tablespoon water
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon lemon juice
  • Pinch of cayenne pepper

For the eggs benedict:

  • 4 strips bacon
  • 2 large leaves kale, stems removed and chopped into 3-inch pieces
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 vine-ripened tomato, sliced
  • 4 poached eggs (I use the microwave method, but these methods work great, too)
  • 4 slices whole-grain bread, toasted


  1. To a blender, add light mayonnaise, water, mustard, lemon juice and cayenne pepper. Blend until smooth and combined.
  2. Heat oven to 400 degrees F. In a medium skillet over medium heat, cook bacon strips until crispy. Transfer to a paper towel-lined plate to drain.
  3. On a rimmed baking sheet, toss chopped kale leaves in olive oil and salt and pepper to taste; spread around so baking sheet is lightly coated with any excess oil. Place kale along with tomato slices on baking sheet in a single layer. Roast 10 to 15 minutes until tomatoes are soft and kale is crispy and browned on the edges.
  4. Top each slice of toasted bread with a slice of bacon, a slice of tomato, some kale leaves and a poached egg. Drizzle sauce on top and season with more salt and pepper to taste, if desired.