These are a whole new Eggs Benedict — Hollandaise sauce is replaced with a light, kicky mustard-mayo sauce, and whole-wheat English muffins and a moderate portion of bacon can be enjoyed guilt-free. The tomatoes and kale keep the dish fresh and colorful.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons light mayonnaise
- 2 teaspoons whole grain mustard
- 1 teaspoon lemon juice
- Pinch cayenne pepper
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 2 ounces Canadian bacon, cut into small chunks
- 1 shallot, thinly sliced
- 8 cups petite kale or baby spinach
- Freshly ground black pepper
- 2 whole wheat English muffins, split
- 1 large ripe tomato, cut into 4 slices
- 4 large eggs
Instructions
- For the Hollandaise sauce: Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
- For the eggs Benedict: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
- Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
- Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each Benedict. Drizzle with Hollandaise and serve.
Nutrition Facts
| Calories | 251 calorie |
| Total Fat | 12.5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 196 milligrams |
| Sodium | 550 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 5 grams |
| Protein | 14 grams |
| Sugar | 5 grams |
Reviews
Easy and delicious recipe! Also, It works will with substitutes.
Enjoyed this healthy take on Egg Benedict. Had Lactino Kale so sliced it very small, used a couple cups and cooked it a bit longer, other wise the same with the recipe. Will make often.
The recipe was good but it needed a few tweaks. When I tasted the hollandaise it tasted like mayonnaise. None of the other parts of the sauce were noticeable. I added a T of Greek yogurt, pinch of salt and a pinch of turmeric. Rather than cayenne, I used Frank’s hot sauce….just a few splashes. That did the trick for me.
Like others, I too used spinach rather than kale. Had spinach on hand and I’m not a big fan of kale.
Serve it with a green or fruit salad…a gilt free Benedict.
Will serve it next weekend for brunch. If it’s not a hit I’ll give feedback.
Like others, I too used spinach rather than kale. Had spinach on hand and I’m not a big fan of kale.
Serve it with a green or fruit salad…a gilt free Benedict.
Will serve it next weekend for brunch. If it’s not a hit I’ll give feedback.
We really enjoyed this. We omitted the bacon to make it even lighter but will probably put it in when we make it for supper. Great recipe
Delicious! A nice change from the traditional recipe.
This was my special Christmas morning breakfast. We have 3 boys that do like to try new things and this a big hit everyone loved them. I used spinach instead of kale. It was very easy and little time to complete. My wife thought it was the best Christmas breakfast so far. Enjoy!
I made these this am and they were the best eggs Benedict I’ve made yet! Few changes tho, I put English muffin under broiler for 2 min, added the tomato slice and back in for 1 min, then added a piece of muenster cheese (it’s what I had and back under broiler for 1 min. Then I added the saute Canadian bacon, then the saute kale (I did them separately. Then the egg (def only needs to be poached for max 3 min! I had leftover Dijon-soy aioli, so I drizzles that over top. Amazing!!! Not a quick process, but I’m ok with that
I had all the ingredients on hand for this recipe, so I decided to make it for brunch. I did not think this was a quick or easy recipe since there are several components to be made before putting the benedicts together. It was tasty and quite healthy but I don’t think I would make it again.
Very good. I used crumbled regular bacon, spinach, and omitted the cayenne. I love eggs benedict but this lighter version is just as good.
Great, fast, tasty, healthy recipe for breakfast or dinner. I followed the recipe except that I also added splash of cider vinegar to the kale and bacon for another flavour element.