Kale And Tomato Eggs Benedict Recipes

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KALE AND TOMATO EGGS BENEDICT WITH BERRIES



Kale and Tomato Eggs Benedict with Berries image

These colorful, vegetable Benedicts are low calorie compared to their full-fat relatives!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons light mayonnaise
2 teaspoons whole-grain mustard
1 teaspoon lemon juice
Pinch cayenne pepper
1/4 cup white vinegar
1 tablespoon olive oil
2 ounces Canadian bacon, cut into small chunks
1 shallot, thinly sliced
8 cups petite kale or baby spinach
Freshly ground black pepper
2 whole wheat English muffins, split
1 large ripe tomato, cut into 4 slices
4 large eggs
2 cups berries (such as raspberry, blueberry or blackberry)
Four 6-ounce glasses reduced-fat milk

Steps:

  • For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
  • For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
  • Meanwhile, heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
  • Toast the English muffins in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each tomato slice with the Canadian bacon-kale mixture.
  • Crack each egg into a separate mug or bowl, and slip them one at a time into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.

Nutrition Facts : Calories 381 calorie, Fat 16.5 grams, SaturatedFat 5.5 grams, Cholesterol 211 milligrams, Sodium 635 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 19 grams

KALE, TOMATO & POACHED EGG ON TOAST



Kale, tomato & poached egg on toast image

There's no tastier way to eat kale than smothered in a runny yolk and scattered with feta cheese. This veggie, low-calorie breakfast has it all!

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 9m

Number Of Ingredients 8

2 tsp oil
100g ready-chopped kale
1 garlic clove , crushed
½ tsp chilli flakes
2 large eggs
2slices multigrain bread
50g cherry tomatoes , halved
15g feta , crumbled

Steps:

  • Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
  • Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
  • Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.

Nutrition Facts : Calories 251 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

EGG, KALE, AND TOMATO BREAKFAST WRAPS WITH HUMMUS



Egg, Kale, and Tomato Breakfast Wraps with Hummus image

Provided by Giada De Laurentis

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Kid-Friendly     Kale     Healthy     Tortillas     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 13

5 large kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas
1/4 cup store-bought plain hummus

Steps:

  • Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
  • Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
  • Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
  • Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
  • Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

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