The dish, viewed from above, features a brown, crispy English muffin topped with a heap of vibrant, sautéed kale, and crowned with a perfectly poached egg. The egg is coated in a creamy, golden hollandaise sauce drizzled in such a way that it drips onto the plate in some spots. Bright colored hot sauce droplet patterns borders the muffin. The dish overall imbues a feeling of artisan café breakfast, neatly arranged on a white stoneware plate, garnished with a sprinkle of freshly ground pepper.

Kale Benedict with Garlicky Hot Sauce Hollandaise

Name: Kale Benedict with Garlicky Hot Sauce Hollandaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large eggs for poaching; 4 large kale leaves center stems removed and leaves chopped; 2 English muffins split and toasted; 2 tablespoons olive oil; 2 garlic cloves minced; 2 large egg yolks; 1 tablespoon lemon juice; 1/2 cup unsalted butter melted; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 teaspoon hot sauce; Freshly ground black pepper to garnish; hot sauce to garnish

An Instagram-worthy, nutrition-packed twist on the classic Eggs Benedict.

Category Brunch

Prep 15 minutes

Cook 20 minutes

Style American

Technique poaching

Diet Friendly Vegetarian

Daily recipe · June 01, 2024

A little about this dish

This Kale Benedict is not your regular Eggs Benedict, it's a fun twist on the classic, showcasing the robust flavor of kale in a surprising way. In this recipe, nutrient-packed kale is sautéed with garlic before getting a velvety covering of homemade hollandaise sauce and a perfectly poached egg.

Ingredients (for 2)

Large eggs — 2 — for poaching
Large kale leaves — 4 — center stems removed and leaves chopped
English muffins — 2 — split and toasted
Olive oil — 2 tablespoons
Garlic cloves — 2 — minced
Large egg yolks — 2
Lemon juice — 1 tablespoon
Unsalted butter — 1/2 cup — melted
Salt — 1/4 teaspoon
Cayenne pepper — 1/4 teaspoon
Hot sauce — 1 teaspoon
Freshly ground black pepper — — to garnish
Hot sauce — — to garnish

Preparation

Step 1 — 🥚💧🍳

Gently poach the 2 large eggs in boiling water for 3-4 minutes until the whites are set but yolks are still runny. Use a slotted spoon to remove and set aside.
Step 2 — 🥬🍳🔥

Saute the 4 large chopped kale leaves in 2 tablespoons of olive oil over medium heat until just wilted, about 2-3 minutes. Add 2 cloves of minced garlic and cook for another minute until it's fragrant.
Step 3 — 🥚🍋🌶️

In a heatproof bowl, whisk together 2 large egg yolks, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1/4 teaspoon cayenne, and 1/4 teaspoon salt. Place the bowl over a simmering saucepan of water and whisk for 1-2 minutes until the yolks lighten in color.
Step 4 — 🥚🔥🧈

Continue whisking the yolks and slowly drizzle in 1/2 cup of melted unsalted butter. Keep whisking for another 2-3 minutes until the sauce thickens.
Step 5 — 🍞🔥🥬

Toast 2 split English muffins. On each half of the muffins, arrange a bed of the garlicky kale you prepared earlier.
Step 6 — 🥚🥬🥄

Place a poached egg on top of the kale over each muffin half, and then spoon a generous amount of the hollandaise sauce over it.
Step 7 — 🧂🌶️😋

For the final touch, sprinkle freshly ground black pepper and a dash of hot sauce over the eggs. Now it's ready to serve!

A final fox tip

For a fancier presentation, you could use a ring mold or biscuit cutter to make the sautéed kale into neat rounds the same size as your English muffins. If you're a meat lover, feel free to add a layer of cooked bacon or ham between the kale and the egg. Kids can help by toasting the muffins or stirring the hollandaise sauce.