Okay, so this is my version of eggs benedict….sorta. I’ve added some crispy kale to the dish and rather than fuss over poaching eggs, this egg is easily fried and fool-proof. Nestled on a toasted english muffin with black forest ham and topped with a delicious lemony hollandaise sauce, this dish is perfect for breakfast or brunch. Brighten up a Sunday morning with this meal.
- 1 cup kale, stems removed, chopped
- olive oil cooking spray
- salt and pepper to taste
- 1 stick of butter
- 2 egg yolks
- 1/2 lemon, juiced
- pinch of cayenne
- 2 english muffins
- 1/4 pound black forest ham
- 1/2 cup vegetable oil
- 4 eggs
Preheat oven to 300 degrees. Spray kale with cooking spray, season with salt and pepper and arrange in a single layer on a baking sheet. Bake for 30 minutes or until crisp.
In a small sauce pan, melt the butter. Separate the eggs and place yolks in a blender and whiz to combine. While blender is running, slowly drizzle hot melted butter, making sure not to add the butter too quickly (it will scramble the egg yolk). Once thickened, add the lemon juice and continue to blend. If the sauce is too thick, add more lemon juice until proper consistency is reached. Add a dash of cayenne pepper and blend until combined. It is important to keep the blender running during this entire process.
In a non-stick frying pan, heat vegetable oil over medium low heat and gently add eggs. Once whites have started to set, gently spoon hot oil over the tops of the eggs to finish the cooking.
Toast english muffins and add the ham, followed by the kale. Top with the egg and spoon some of the hollandaise sauce over the eggs. You may notice in the photo for this recipe that the kale is missing. I impulsively made regular eggs Benedict and they came out so pretty I just had to take a picture of it. Just use your imagination to add the kale to the photo.