Kale and eggs benedict
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Eggs Over Easy (or however you prefer)2 cup kale, chopped, stems removed and washed1 clove Garlic, smashed 4 tbsp Butter1 tablespoon coconut cream dash Saltdash black pepper
Melt 1 tbsp butter in small skillet. Smash garlic and add to skillet, cook for about a minute. Add the kale, should be wet from washing. Cover with lid and cook about 5 minutes, stirring occasionally. Remove kale and keep warm.
Separate one of the egg whites from the yolk. Break the second egg and add it to the egg white.
Add a tablespoon butter to the skillet, fry the egg and egg white until done.
Meanwhile, melt the remaining butter and coconut cream.
In a small food processor add the egg yolk, a pinch of salt and a dash of pepper. Start processing the egg yolk and very slowly add the butter mixture.
Place kale on a plate, top with eggs and drizzle with hollendaise sauce.
Serve immediately.
Serving Size: 1 serving
Number of Servings: 1.0
Recipe submitted by SparkPeople user LIFESCRAZY.
Serving Size: 1 serving
Number of Servings: 1.0
Recipe submitted by SparkPeople user LIFESCRAZY.
Nutritional Info Amount Per Serving
- Calories: 710.9
- Total Fat: 65.1 g
- Cholesterol: 554.0 mg
- Sodium: 683.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.3 g
- Protein: 18.1 g
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