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


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.