Description
A healthy twist on eggs benedict, with kale, tomatoes and herbs
Ingredients
Scale
- 1 English muffin, split
- 2 eggs
- 1 Tablespoon of cream cheese
- 2 slices of tomato
- 1 cup of kale, coarsely chopped
- Salt and pepper to taste
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- 1 Tablespoon of fresh, chopped basil or thyme
Instructions
- Toast the English muffin.
- Heat a small amount of water in an egg poaching pan until simmering.
- Grease the egg cups in the pan.
- Gently break eggs into 2 of the egg cups.
- Divide the kale mixture amongst the remaining egg cups.
- Cover the pan and steam for 3 minutes or until eggs reach desired doneness.
- Spread cream cheese over the English muffins.
- Layer cooked kale on top of the cream cheese.
- Place slices of tomatoes over the kale.
- Add the eggs.
- Salt and pepper to taste.
- Drizzle olive oil and balsamic vinegar over the eggs.
- Sprinkle chopped herbs over the top.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Main Dish