How to make Kale and Tomato Eggs Benedict - "Kale leaves and tomato slices not only make the egg benedict colourful but more healthy"
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kale, Tomato (टमाटर)
Cuisine : British
Course : Snacks and Starters
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Kale and Tomato Eggs Benedict Recipe Card
British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
For more recipes related to Kale and Tomato Eggs Benedict checkout Kale and Couscous Fritters, Kale Chips. You can also find more Snacks and Starters recipes like Handvo, Cornflakes French Toast, Aloo Paneer Tikki, Frittata with Penne.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kale and Tomato Eggs Benedict Recipe
Kale shredded 2 cups
Tomato sliced 1 large
Eggs poached 4
Bacon rashers cut into small pieces 4
Crushed black peppercorns 1/4 teaspoon
English muffins halved 2
Hollandaise sauce 6 tablespoons
Method
Step 1
Heat a non-stick pan, add bacon pieces and saute till golden.
Step 2
Add kale, remove from heat and stir until the kale wilts. Add crushed peppercorns and mix. Keep warm.
Step 3
Toast each English muffin half until lightly golden. Top each with a tomato slice, bacon and kale mixture.
Step 4
Warm the poached eggs and place on top. Top with a generous spoonful of warm hollandaise sauce.
Step 5
Serve warm.
