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Kale and Tomato Eggs Benedict

Food Network Kitchen
  • 30 minutes
  • Serves 4

INGREDIENTS

2 oz

Canadian bacon

8 cups

Kale or baby spinach, petite

1

Shallot

1

Tomato, cut into 4 slices, large ripe

4

Eggs, large

1 tsp

Lemon juice

2 tbsp

Mayonnaise, light

2 tsp

Mustard, whole grain

1

Black pepper, Freshly ground

1 pinch

Cayenne pepper

1 tbsp

Olive oil

1/4 cup

White vinegar

2

English muffins, whole wheat