Name: (Healthier) Bacon, Kale and Roasted Tomato Eggs Benedict
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons light mayonnaise; 1 tablespoon water; 2 teaspoons spicy brown mustard; 1 teaspoon lemon juice; Pinch of cayenne pepper; 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

Ingredients

Scale

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

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Instructions

To a blender, add light mayonnaise, water, mustard, lemon juice and cayenne pepper. Blend until smooth and combined.
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.
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.
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.