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

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

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