KALE AND TOMATO EGGS BENEDICT WITH BERRIES

Kale and Tomato Eggs Benedict with Berries image

These colorful, vegetable Benedicts are low calorie compared to their full-fat relatives!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

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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
2 cups berries (such as raspberry, blueberry or blackberry)
Four 6-ounce glasses reduced-fat milk

Steps:

For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
Meanwhile, 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 the English muffins 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 tomato slice with the Canadian bacon-kale mixture.
Crack each egg into a separate mug or bowl, and slip them one at a time 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 English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.

Nutrition Facts : Calories 381 calorie, Fat 16.5 grams, SaturatedFat 5.5 grams, Cholesterol 211 milligrams, Sodium 635 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 19 grams