A Sunrise Recipe: Kale & Tomato Eggs Benedict

Sunrise Senior Living  |  February 6, 2015
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The dining service coordinator at Sunrise of Severna Park, MD, has a modern twist on the classic favorite Eggs Benedict. He shared, “My wife and I love kale and breakfast, and like to eat healthier. I designed this recipe from years as a chef, using many variations, and we like this one the best as it is quite simple and not time consuming. This is served for breakfast mostly, but I have served as a brunch menu item, and as lighter dinner fare.”

Poaching eggs can be a tricky art, but with the help of a little white vinegar in your cooking water you can get the perfectly poached egg. The vinegar actually helps the proteins in the egg whites coagulate more rapidly, resulting in a more uniform shape and easier cooking process.

Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? Click here to RSVP and join us for a Taste of Sunrise at a community near you Sunday, March 8 – Saturday, March 14. And don’t forget – all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog, www.senioreats.com.

Kale & Tomato Eggs Benedict
Serves 4

Ingredients
  • 2 tbsp light mayonnaise
  • 1 tbsp warm water
  • 2 tsp whole grain mustard
  • 1 tsp lemon juice
  • Pinch cayenne pepper

    Instructions

    Combine the mayonnaise, water, mustard, lemon juice and cayenne in a blender. Process until everything is smooth.  

    Ingredients

  • ¼ cup white vinegar
  • 1 tbsp olive oil
  • 2 oz Canadian bacon, chopped
  • 1 shallot, thinly sliced
  • 8 cups baby kale
  • Freshly ground black pepper
  • 2 whole wheat English muffins, split
  • 1 tomato, sliced
  • 4 eggs

    Instructions

    Fill a wide pot with about 3 inches of water. Add the vinegar and bring to a gentle simmer. Heat the oil over medium heat in a wide sauté pan. Add the bacon and shallots. Cook, stirring frequently, until golden brown. Add the kale. Remove from the heat and stir until just wilted. Season with pepper. Toast the English muffins. Top each muffin with a tomato slice. Spoon the bacon-kale mixture over the tomato. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at the desired doneness, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon. Place an egg on each muffin. Drizzle with sauce. Serve immediately. Add all ingredients together and plate with a drizzle of the sauce, combining with extra menu items at once.