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.

New Update
Kale and Tomato Eggs Benedict
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


  1. Heat a non-stick pan, add bacon pieces and saute till golden.
  2. Add kale, remove from heat and stir until the kale wilts. Add crushed peppercorns and mix. Keep warm.
  3. Toast each English muffin half until lightly golden. Top each with a tomato slice, bacon and kale mixture.
  4. Warm the poached eggs and place on top. Top with a generous spoonful of warm hollandaise sauce.
  5. Serve warm.

Nutrition Info

Calories 1007
Carbohydrates 85.4
Protein 52.6
Fat 50.4
Other Fiber Vitamin B12- 3.6mcg