Kale and Tomato Eggs Benedict

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

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