Eggs Benedict with Kale

Level: Medium

Makes: 2 Servings

Picture of Eggs Benedict with Kale
It’s a classic breakfast with a slight twist.

Ingredients:
4 Large Leaves of Kale, chopped
2 Pieces of Sprouted Grain Toast or 1 English Muffin
2 Pieces of Canadian Bacon/Ham or 3 Pieces Turkey Bacon
2 Eggs, poached
2 Egg Yolks
2 Cups Water
2 Teaspoons Lemon Juice
2 Teaspoons White Wine Vinegar
6 Tablespoons Butter, melted
1/4 Teaspoon Paprika or Black Pepper
Salt (to taste)

Tools:
1 Medium Sauce Pan
1 Mixing Bowl (that fits over the saucepan)
1 Medium/Large Frying Pan or Shallow Sauce Pan
1 Cutting Board
1 Chef’s Knife
1 Whisk
1 Colander
1 Slotted Spoon
1 Paper Towel
1 Large Spoon or Rubber Spatula
2 Plates

Directions:
In your medium sauce pan bring your chopped kale and water to a boil then reduce to a simmer. While your kale is coming to a boil go ahead and cook your bacon on medium-low heat in that other medium pan. When your meat is done move it to the cutting board on top of the paper towel and pat it down to remove excess grease. Now fill your bacon pan with water and bring it to a boil.

After the bacon is finished, whisk together the 2 egg yolks and lemon juice in the mixing bowl that fits over the saucepan. Whisk until eggs turn a pale yellow color. Once your kale is simmering, move your mixing bowl of light yellow egg yolks atop your saucepan. Whisking continuously, add in the melted butter little by little until everything is combined. Whisk in the Paprika or Black Pepper too. You should now have a Hollandaise Sauce. Congratulations! The most difficult part is over. If the sauce is too runny, keep whisking it over the heat. If it gets to thick, just gradually whisk in some of the hot water from the kale.

Toast your bread. I use a toaster; if you don’t have one then get another pan or a book of matches out?

Your formerly bacon laden pan should now have boiling water in it. Add in the vinegar and slowly crack in 1 egg at a time. If you’re afraid of cracking your eggs into the water then crack each into a separate bowl and slowly move the eggs into the water from the bowls. Time for 3 minutes at a medium boil.

Stir in any extra warm water that your Hollandaise Sauce may need. Drain the kale well in a colander. On your plates, place the bread, bacon, and drained kale – in that order. Once the eggs are poached nestle them atop the kale. Pour Hollandaise over using the large spoon or rubber spatula. Season with salt and pepper/paprika to taste.

Enjoy!


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