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Main Ingredients | Kale, Tomato |
Cuisine | British |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Kale and Tomato Eggs Benedict
- 2 cups Kale shredded
- 1 large Tomato sliced
- 4 Eggs poached
- 4 Bacon rashers cut into small pieces
- 1/4 teaspoon Crushed black peppercorns
- 2 English muffins halved
- 6 tablespoons Hollandaise sauce
Method
- Heat a non-stick pan, add bacon pieces and saute till golden.
- Add kale, remove from heat and stir until the kale wilts. Add crushed peppercorns and mix. Keep warm.
- Toast each English muffin half until lightly golden. Top each with a tomato slice, bacon and kale mixture.
- Warm the poached eggs and place on top. Top with a generous spoonful of warm hollandaise sauce.
- Serve warm.
Nutrition Info
Calories | 1007 |
Carbohydrates | 85.4 |
Protein | 52.6 |
Fat | 50.4 |
Other Fiber | Vitamin B12- 3.6mcg |
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