Bacon, Kale and Roasted Tomato Eggs Benedict
Eggs Benedict with a lighter hollandaise sauce and extra vegetables! Indulgent but still healthful!
Servings: 2 Servings
Ingredients
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 stalks 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 or homemade english muffins, toasted
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.
Notes
Serves 2-4
Nutrition
Calories: 416kcal | Carbohydrates: 7g | Protein: 19g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 401mg | Sodium: 774mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg