EGGS BENEDICT BAKE

Eggs Benedict Bake image

Provided by By Betty Crocker Kitchens

Time 30m

Yield 8

Number Of Ingredients 13

8 slices Canadian bacon
2 teaspoons olive oil
1/2 cup chopped onion
2 bags (10 oz each) frozen chopped kale, thawed, squeezed to drain
1/2 teaspoon smoked paprika
1/2 teaspoon salt
8 eggs
1/4 teaspoon freshly ground pepper
1 package (0.9 oz) hollandaise sauce mix
1 cup milk
1/4 cup butter or margarine
4 English muffins, split, toasted
Chopped green onions, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange Canadian bacon in single layer.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 4 to 5 minutes, stirring occasionally, until tender. Stir in kale, paprika and 1/4 teaspoon of the salt. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated. Spoon kale mixture onto each bacon slice.
With spoon, make indentation in kale mixture. Break eggs, one at a time, into custard cup or small glass bowl; carefully slide egg into bed of kale. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt.
Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.
Meanwhile, make hollandaise sauce as directed on package, using milk and butter. Top each toasted English muffin half with 1 egg-kale-bacon stack. Drizzle each with 2 tablespoons warm hollandaise sauce. Sprinkle with green onions.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Fat 1 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 670 mg