Kale and Tomato Eggs Benedict Kale leaves and tomato slices not only make the egg benedict colourful but more healthy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Kale, Tomato Cuisine British Course Snacks and Starters Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Kale and Tomato Eggs Benedict 2 cups Kale shredded 1 large Tomato sliced 4 Eggs poached 4 Bacon rashers cut into small pieces 1/4 teaspoon Crushed black peppercorns 2 English muffins halved 6 tablespoons Hollandaise sauce Method Heat a non-stick pan, add bacon pieces and saute till golden. Add kale, remove from heat and stir until the kale wilts. Add crushed peppercorns and mix. Keep warm. Toast each English muffin half until lightly golden. Top each with a tomato slice, bacon and kale mixture. Warm the poached eggs and place on top. Top with a generous spoonful of warm hollandaise sauce. Serve warm. Nutrition Info Calories 1007 Carbohydrates 85.4 Protein 52.6 Fat 50.4 Other Fiber Vitamin B12- 3.6mcg #Bacon rashers #Crushed black peppercorns #Eggs #English muffins #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article