Kale And Tomato Eggs Benedict With Berries Recipes

Steps:

• For the Hollandaise sauce: Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
• For the eggs Benedict: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
• Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
• Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each Benedict. Drizzle with Hollandaise and serve.

Steps:

• First, make the hollandaise: Add the egg yolks to a blender with the lemon juice and a pinch of salt. Blend on high for 30 seconds, until totally mixed. Adjust the blender speed to low and slowly drizzle in the hot melted butter. The sauce will start to get very thick. Add the mustard, black pepper and cayenne and mix until combined. If it becomes too thick to blend, squeeze in the juice of the other half of the lemon and try again. Put the lid on the blender and keep warm.
• Crack the eggs into separate small ramekins. Set aside.
• In a large nonstick skillet, cook the bacon over medium-high heat, turning until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Pour off the grease, reduce the heat to medium-low and add the garlic. Stir and cook for 30 seconds, being careful not to burn the garlic. Add the kale, sprinkle with salt, pepper and red pepper flakes. Cook for about 3 minutes, until the kale is wilted. Set aside and keep warm.
• To poach the eggs, boil 2 quarts of water in a medium saucepan over medium-high heat. Add a pinch of salt and the vinegar. Use a metal spoon to carefully stir a vigorous "whirlpool" in the water. Immediately drop 2 of the eggs into the center of the whirlpool and let them cook for about 3 minutes for a soft yolk. Use a slotted spoon to carefully lift the eggs out of the water. Gently shake the spoon and check the doneness. If they are too soft, return them to the water for 45 seconds. Repeat with the other eggs. Drain on a paper-towel-lined plate.
• Place some of the kale in a neat pile on 4 plates. Top with bacon, then place the eggs on top of the bacon.
• Pour on the hollandaise and serve!

Steps:

• Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high.
• Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes.
• Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds.
• Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it's ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers.

Steps:

• Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
• Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
• Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.