Description
A lighter take on the classic Eggs Benedict, featuring wilted kale and fresh herbs for a vibrant twist. Perfect for a weekend brunch.
Ingredients
Units
- 1 English muffin, split
- 2 eggs
- 1 tbsp (15 ml) cream cheese
- 2 slices tomato slices
- 1 cup (237 ml) kale, coarsely chopped
- Salt
- Pepper
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- 1 tbsp (15 ml) 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.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling.
- To reduce prep time, chop the kale and measure out the cream cheese the night before.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a microwave or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 300