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Categories:
light mayonnaise whole-grain mustard lemon juice cayenne pepper white vinegar olive oil bacon shallot petite kale freshly ground black pepper whole wheat English muffins tomato eggs berries milk
Viewed: 20 - Published at: 9 years agoIngredients
- 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
Method
- 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.
