Breakfast

Kale and eggs benedict is for Breakfast.

Kale and eggs benedict takes 15 minutes to prepare.

Kale and eggs benedict takes 10 minutes to cook.

Kale and eggs benedict makes 1 servings.

The ingredients for Kale and eggs benedict are:

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

Here is how you make Kale and eggs benedict:

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 servingNumber of Servings: 1.0Recipe submitted by SparkPeople user LIFESCRAZY.

The nutritional information for Kale and eggs benedict is:

• 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

The dietary needs meet for Kale and eggs benedict is Lactose Free