Kale and eggs benedict

Kale and eggs benedict
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Kale and eggs benedict calories by ingredient
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Ketogenic eggs benedict with kale and hollendaise sauce. Ketogenic eggs benedict with kale and hollendaise sauce.
Number of Servings: 1


    2 Eggs Over Easy (or however you prefer)
    2 cup kale, chopped, stems removed and washed
    1 clove Garlic, smashed
    4 tbsp Butter
    1 tablespoon coconut cream
    dash Salt
    dash 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.

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