KALE AND TOMATO EGGS BENEDICT WITH BERRIES
These colorful, vegetable Benedicts are low calorie compared to their full-fat relatives!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
- For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
- Meanwhile, 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 the English muffins 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 tomato slice with the Canadian bacon-kale mixture.
- Crack each egg into a separate mug or bowl, and slip them one at a time 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 English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.
Nutrition Facts : Calories 381 calorie, Fat 16.5 grams, SaturatedFat 5.5 grams, Cholesterol 211 milligrams, Sodium 635 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 19 grams
KALE, TOMATO & POACHED EGG ON TOAST
There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 9m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 251 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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